Cheesy Vegetable Casserole

I made a yummy soup for dinner and needed something for us, to eat, after the soup.   I would normally go to potatoes or pasta or possibly fish.  I was looking to use up some of my frozen vegetables so I did take a potato dish but altered it to share the starring role with spinach, corn and red pepper. 

It is interesting that the corn seemed to be the vegetable that stood out.  It added the most flavor to the mixture which surprised and pleased me.  I like corn more than spinach.  The spinach was more of the background.  The potatoes had onion mixed in them which added to the flavor.


Spray cooking oil

2 Idaho potatoes, peeled and chopped (You could use frozen hash browns.)

1 medium onion, chopped

1  1/2 cups frozen spinach

1 1/2 cups frozen corn

1/2 cup chopped red bell pepper

1 cup Egg Beaters or 4 eggs

1 cup shredded Cheddar Cheese

Preheat oven to 375° F. Spray bottom and sides of 1 1/2 quart casserole.

Press chopped potatoes and onions on bottom of casserole. Bake 10 minutes.

While potatoes are cooking, mix the remaining ingredients (except cheese) in a large bowl.  Pour on top of potatoes.

Return to oven and bake 30 to 35 minutes or until center is set.

Sprinkle with cheese. Bake 1 to 2 minutes or until cheese is melted.

 Ms. enPlace  Makin’ You Crave Mondays       Pennywise Platter Thursday     Friday Food   Gallery of Favorites

 It’s A Blog Party

Tex-Mex Rice and Beans

Many laugh at how some drown their food in ketchup, covering up the innate flavors of the food but dousing food is not unique to Americans.  Asian countries use soy sauce as their “liberally added sauce”.  Branded  adds that Yucatan liberally spices their food with hot Habanero chili.
And we have ketchup……  This started in 1844 as a horseradish source and the specialness of this was in its container, a glass bottle.  In those days, there was cheating done, with food  items, on sale, and the unscrupulous would add fillers to the produce.  In a glass bottle, this would show up so Henry Heinz started this as a moral statement.
Tomato ketchup was born in 1876.  When America adopted ketchup, they did not know what to call it.  It was defined as “a sauce of which the name can be pronounced by everybody and spelled by nobody.”  Indeed, I spell it catsup and call it ketchup.
The manufacturers pride themselves on the thickness of the sauce and they have a standard of how fast it can pour, to decide if it is acceptable.
This is a recipe from Heinz.   I cut the ketchup down.  I was afraid it would overpower the other flavors.  The original recipe calls for 1/2 cup.  My husband thought it was too spicy because of the chili. I thought, it was just right.  That makes sense.  He does not like “hot” food and I like food that is not too hot but has a bite to it.)

Tex-Mex Rice and Beans 

  • Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1 teaspoon chili powder
1 tablespoon finely chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked rice
2 1/2 cups tomato juice
1 can black beans
1 cup corn kernels
1 – 2 tablespoons tomato ketchup
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
Heat vegetable oil in a  skillet set over medium heat. Add the onion, chili powder, oregano, salt, and pepper. Cook for 4 minutes.
In a medium saucepan, stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Cook for 20 minutes or until rice is cooked.
Fluff rice with a fork and increase heat to medium.
Stir in beans, corn, and ketchup. Cook until heated through, about 5 minutes.
Stir in fresh herb and lime juice.
This is linked to