Vegan Tater Tot Casserole #VeganFoodShare

We live in the midwest, and here in the midwest we tend to love our casseroles. I make a great turkey, cheddar and broccoli casserole. It's my go-to when I'm in need of some real comfort food. Being vegan means our teenage daughter has been missing out on my usual casseroles, so I wanted to give this recipe from the Vegan Stoner Cookbook a try. It turned out pretty good. Not something I would make … [Read more...]

Chili Casserole

Chili Casserole with cornbread: Great for cold winter weekends! 1 lb lean (at least 80%) ground beef 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa 2 cups Progresso® dark red kidney beans (from 19-oz can), drained 1 can (14.5 oz) diced peeled tomatoes, undrained 1 1/2 cups frozen corn 3 teaspoons chili powder 1 teaspoon ground cumin 1 pouch (6.5 oz) Betty Crocker® cornbread & … [Read more...]

Send this to a friend