This is a great casserole for holidays and special occasions. However, even in the midst of 90+ degree days, broccoli cheese casserole is a good choice for dinner!
I have never come across a vegan mushroom soup that I like but making it from scratch is really quite easy.
It is a really rich and dreamy-creamy dish that is best served alone or with a side salad. However, if you are looking for something even more substantial, you can also enjoy it on rice or potatoes.
I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.
It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.
When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.
If you have any questions, please feel free to ask me in the comments section or send me an email.
This is my husband’s absolute favorite dish! If it were up to him, we would have it every other night.
It is super simple to make and is great as a main or side dish. Zucchini & Crooked Neck (Summer) Squash vary in size so the best way to tell if you have enough, or too much, is to make sure each layer completely lines the casserole dish.