Cheater Vegetable Pot Pie

No, this pot pie wasn’t discovered in some no-tell motel, that’s not why I call it a cheater I call it my Cheater Vegetable Pot Pie because you use puff pastry for the crust, which makes it feel so easy you’ll feel like you’re cheating!

It’s also healthier than a lot of pot pies out there because there’s only crust on the top. You’d be surprised how much fat and calories that’ll save ya. It’s also full of all my favorite veggies including: kale, carrots, celery, potatoes, onions, mushrooms and bell peppers.

Yes, you read that right. I put kale in a pot pie!

This might seem like another seasonally-odd menu choice, but I made it last week during that silly snow storm we had here along the Front Range (and we’re having more winter weather this week, sheesh!). Plus you can totally enjoy pot pies all summer long- just fill ‘er up with your favorite summer veggies instead of the heavier root vegetables they’re usually made with.

“Cheater” Vegetable Pot Pie (makes 7-8 servings)

Ingredients:

1 small sweet onion, roughly chopped
1/2 bunch kale, de-stemmed and chopped
2 large carrots, thinly sliced (peeled or unpeeled is up to you)
1 Tablespoon vegan butter
2 red potatoes, chopped (peeled or unpeeled is up to you)
1 bell pepper, sliced
2 stalks celery, sliced
6-7 crimini mushrooms, sliced
1/4 cup whole wheat flour
1.5 cups vegetable broth
Half cup non-dairy milk (I used almond)
2/3 cup frozen sweet peas
S&P
1 sheet puff pastry crust, thawed and rolled out (Pepperidge Farm is accidentally vegan and available at most stores, or you can make your own!)

Directions:

Water saute the onion, kale and carrots for 2-3 minutes.
Add the butter, potatoes, bell pepper, celery and mushrooms and cover with the heat on medium/low for 5 minutes.
Stir the flour into the veggie mix, mixing until it’s all combined, 1-2 minutes.
Pour in the veggie broth and the almond milk. Keep stirring until there are no flour lumps, then bring to a simmer. It’ll start to thicken up in about 4-5 minutes. Add the frozen peas then remove from heat.
Add a bit of sea salt and freshly ground pepper, then stir. Spray your 8×8 baking dish with some non-stick spray, then pour in your delicious veggie mixture. Cover with your puff pastry and cut slits in the top to vent. Bake at 375 until the crust is golden brown, 15-20 minutes (or maybe more depending on your oven). Let cool for a few minutes then serve.

Enjoy!

Share on Tumblr

“BLT” Baked Spaghetti

Vegan “BLT” Baked Spaghetti

Technically speaking, this isn’t actually BLT Baked Spaghetti, it’s more of a TKT Baked Spaghetti – Tempeh bacon, Kale and Tomato, that is. I used Tofurky maple tempeh bacon which I love, sprinkled with a bit of applewood smoked sea salt to get it sooo good and salty, and I just felt like kale would hold up better than actual lettuce.

I made my first spaghetti pie about a year ago and really liked it, although for some reason I just never made it again. Actually, I think that’s pretty common for food bloggers. We need to keep churning out the new content for you ravenous readers

I suppose that I also try to limit the number of pasta dishes I make and post. I know that a lot of omnivores think we eat nothing but pasta and that’s just not true! That said, I do love me some spaghetti.

In my ~~thinner~~ younger days when I was an undergrad and working 3rd shift at a lightbulb factory (that sounds like the setup for a joke, but I swear it’s the truth!) my friend Ellen and I used to eat spaghetti every day during the summer, when we didn’t have classes. We’d get out of work at 6am and as soon as we had procured our Kahlua and skim milk (bad, bad choices but what can I say? Working overnight makes you a very strange person!) we’d head to my mother’s house because a.) that was where I was living after a gnarly breakup, and b.) she had the nicest kitchen we knew of. Well, it was nice until we got there, anyway. See, I was convinced that the only way you could tell when pasta was done cooking was by throwing it against the ceiling. And I couldn’t reach the ceiling, obvs, so how was I supposed to get it back down afterwards?

If you haven’t figured out yet, my mama is a saint. She’d come home and ask “Why can’t you just throw ONE strand? Why do you have to throw HANDFULS!?” She also had some commentary about why we refused to cover the sauce pot to keep it from splattering all over her cabinets, but she never banned me from her kitchen. I guess a mother’s love really is unconditional

In case you’re wondering how the rest of the day would go, it was a whole lotta Kahlua, skim milk, carbs and Clueless on VHS (hey, this was the 90s!) until 2 or 3 in the afternoon when it was time to go to bed again. I don’t miss working third shift or skim milk, but now that I’m thinking about it I’d like nothing more than to go home and put my jammies back on and visit with Cher and Dionne and the gang. There might be some Kahlua and So Delicious mixed in there as well, but I’m not telling.

Ooooh, and look at my pretty dish! $2.98 at a local thrift store, thankyouverymuch! I love the detail of the little flowers inside where you don’t even see them until the food is all gone.

Anyway, file this one away for when you need a simple meal and or some serious comfort food, cause it’s both.

“BLT” Baked Spaghetti (makes 4-5 servings)

I used a 1-qt baking dish which worked out perfectly. If you don’t mind an extra dirty dish, I recommend mixing everything together in a large mixing bowl and then transferring to your baking dish before topping with the extra vegan cheese!

Ingredients:

12 ounces spaghetti
1 cup torn kale, packed
a couple pinches of garlic powder
8 strips Smoky Maple Bacon Tempeh
Non-stick spray
Applewood smoked sea salt
1/4 cup Daiya mozzarella shreds, plus more for sprinkling on top
1.5 – 2 cups your favorite red sauce
Oregano, to taste
Herbamere or sea salt, pepper to taste
2 roma tomatoes, chopped

Directions:

Put pasta in boiling water, cook per package instructions, minus 1-2 minutes.
Water saute kale with a couple pinches of garlic powder for 2 to 3 minutes. Drain and set aside.
Spray a frying pan with non-stick spray and cook tempeh 2-3 minutes on each side over medium heat, until browned. Sprinkle with applewood smoked sea salt if desired. Remove from pan and chop into medium bite-sized pieces.
Drain the pasta and add to the baking dish along with the sauce, oregano, S&P, 1/4 cup Daiya shreds, chopped tempeh and kale. Mix and check for flavor, then add the tomatoes and sprinkle with remaining cheese. Cover with foil and bake at 350 for 20 minutes. Remove the foil and bake for another 6-8 until the cheese is melted.

Enjoy!

Share on Tumblr

Smokey Kale and Sweet Potato Enchilada Casserole

Whew, that’s a mouthful to say!

If this sounds familiar, it should: it’s a variation of my Layered Sweet Potato Enchilada Casserole from last May. They’re both very similar, only this one has both kale and chipotle peppers in adobo sauce, so it’s spiiicccyyy. And smoky. And really hearty with all those potatoes and tortillas- kind of perfect for the cold snowy month of March.

Smokey Kale and Sweet Potato Enchilada Casserole (8 hearty servings)

Ingredients:

1 bunch of kale, washed, destemmed and torn
1 teaspoon powdered garlic
3 medium sweet potatoes (about 2.5 cups smashed)
2-3 chipotles in adobo sauce, plus about 1 Tablespoon of the sauce, diced
15 oz can black beans, drained and rinsed
10 oz can rotel with green chilies, drained (if you want the dish a little less spicy, get the mild with no chilies)
1 cup sweet corn kernels, thawed or drained
1/2 cup taco sauce (medium or hot, your call) plus a couple of Tablespoons
Juice and zest of 2 limes
Sea salt
12-14 taco or fajita sized flour tortillas, all sliced in half
1.5 cups salsa (again, you pick the heat)
Daiya mozzarella for topping

Directions:

Water sautee the kale with the powdered garlic until tender, then set aside.
Peel and chop the sweet potatoes, then boil until tender.
In a large bowl, combine the beans, rotel, corn and taco sauce, mixing well.
When the potatoes are cooked, mash them and add lime juice, sea salt, chipotle peppers and adobo sauce and set aside.
Drizzle the bottom of a 9×13 casserole or baking dish with 2-3 T taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across the bottom.
Cover the tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next, add a layer of the kale followed by a layer of the bean/corn mix (half of what you have), followed by another layer of tortillas.
Repeat once, ending with a layer of tortillas (this makes 3 layers of tortillas, 2 of everything else), then cover with salsa and cheese.
Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until the cheese is fully melted.

Enjoy!

Share on Tumblr

Cheesy Vegetable Casserole

Hey guys!

Can I just tell you how nice it is to have all my kitchen things out of storage, and to be cooking again? Not to mention chatting here with all of you

To show you just how much I missed you all, I bring you this Cheesy Vegetable Casserole- It’s broccoli, cauliflower and sweet potato smothered in a creamy Daiya cheese sauce, covered with bread crumbs and chili powder! Did I mention it’s a bit spicy too? Yum! The cheese sauce is to die for too… scroll back up and look at that piece of cauliflower on the fork… it’s literally dripping with vegan cheeeeeese!

If the recipe below looks a little familiar, this is actually kind of an amalgamation of my Butternut Mac n’ Cheese and my Cauliflower n’ Cheese recipes. That’s right- there’s butternut in there!

That’s all I have for now- but I’ll be back next week with more. I’m thinking maybe… a breakfast pizza!? I also need to come up with some yummy appetizers for noshing during Sunday’s Patriots game. If I do something other than my Tom Brady or Wes Welker dips, I’ll be back to share it with ya! I hope you all have a wonderful weekend and GO PATS!

Cheesy Vegetable Casserole (serves 5-6 hungry adults)

I used frozen broccoli and cauliflower for this recipe- if you choose to use fresh, simply cook it in the boiling water for a few more minutes. Easy-peasy!

Ingredients:

2 cups sweet potato, peeled and chopped
3 cups frozen broccoli florets
3 cups frozen cauliflower florets
2 Tablespoons vegan butter
3 Tablespoons flour
2 cups So Delicious coconut milk
10 oz butternut squash puree, thawed
1 bag Daiya, cheddar-style
3/4 cup nutritional yeast
1 teaspoon sea salt
3/4 teaspoon + 1 teaspoon chili powder
1 1/2 cups bread crumbs
1 T dried parsley
Cooking spray (must be canned variety)

Directions:

Boil salted water in a large pot, and add sweet potatoes. Boil for 8-10 minutes until they’re starting to get a little soft, then add the broccoli and cauliflower. Turn off the heat and just let it all sit in the hot water for 1-2 minutes, then drain water reserving 1 cup cooking liquid, and set aside.
Melt the butter in the same (now empty) pot over medium heat, then whisk in the flour to create a roux. Stir, stir, stir for about a minute until it’s thick.
Whisk in the milk and cooking liquid and continue to whisk (still over medium heat) until it’s gets thick (6-7 minutes).
Reduce heat to the lowest setting and stir in the squash puree, Daiya, nooch, salt and 3/4 teaspoon chili powder. Keep stirring until the cheese is completely melted, then fold in your veggies.
Coat a 9×13 inch baking dish with cooking spray, then spread the veggie mixture evenly. Top with breadcrumbs, sprinkle the parsley and the rest of the chili powder (go easier if you don’t love the heat). You might also want to add extra salt at this point (I did, ha ha). Give the whole think a light coating of the cooking spray.
Bake at 350 for about 30 minutes. You’ll see the cheese bubbling around the edges. If the top isn’t browned you can move it under the broiler on low for a minute, but be careful not to burn it.

Enjoy!

Share on Tumblr

Macaroni n’ Cheese Sloppy Joe Casserole

Vegan Macaroni and Cheese Sloppy Joe Casserole

File this one under “Really Random Casseroles”, but make sure it’s cross-referenced under “Delicious” too! It’s my famous (??) Butternut Squash Mac n’ Cheese combined with my Sloppy Joe sammich filling and was inspired by one of those recipe magazines that litter the checkout aisle at nearly every grocery store in the world. You know the ones. I don’t know if I’ve shared this ~~quirk~~ habit of mine before, but I like to peruse them while I wait and if I see something that just needs veganizing I take a pic of the recipe with my phone. I’ve gotten some comments (“What a good idea!”) and more than a few strange looks but no way am I going to support those animal-protein-and-cruelty-pushing companies with my dollars, thankyouverymuch!

So, anyway, my phone picture gallery is pretty much stuffed with ideas gleaned from the checkout aisles. This particular one came from Taste Of Home magazine who has some really great photography. Unfortunately their picture is better than mine but I can content myself with the fact that mine is better because it’s cruelty-free and wont give you cancer

And it’s reeeaaalllly cheesy!

Macaroni and Cheese Sloppy Joe Casserole (makes 8-10 large servings)

Adapted from non-vegan/vegetarian recipe

Ingredients:

1 batch Sloppy (Vegan) Joes, minus the pickles
1 batch Butternut Squash Mac n’ Cheese (You may have a little bit leftover, depending on how full you stuff this casserole dish… so enjoy it!)
Salt & pepper
Diced tomatoes for garnish, if desired

Directions:

Preheat oven to 375. Spray inside of 9×13 baking dish with non-stick spray. Begin adding mac n’ cheese around the outer edges of the dish, just a few scoops, about an inch high, then add about an inch of sloppy joe to the center. Repeat until the dish is full. Sprinkle with salt & pepper.
Cover and bake for about 30 minutes. Remove foil and bake for another 5 minutes until the cheese is nice and gooey. Add tomatoes if desired.

Enjoy!

Share on Tumblr

The Best Fall Casserole

The Best Fall Casserole

Hello all! I’m back, and feeling much stronger. Thank you SO MUCH for all your kind words about Betty’s passing, your support really meant a lot to me. I’m in a really good place. I miss her terribly, but I feel certain that I made the right choice, at the right time, for her. That gives me a lot of comfort. I’ve also been focusing on celebrating her life, rather than mourning her death. I’ll miss her forever, and I’m sure there are more tears in my future, but I feel strong.

It was a busy week- in addition to remembering Betty and, you know, crying, I also had to pack myself on a plane and head to DC for work. I ate lots of vegan food and got to see some old friends, which was very therapeutic.

Also therapeutic? This Fall Casserole! Or, if you’re like me and love the word ‘autumnal’, you can call this The Best Autumnal Casserole. Either way, with its hearty potatoes and thickly sliced vegan sausage, it’s perfect for these crisp autumn evenings. Whether you spent the afternoon hiking and enjoying the changing leaves, or camped out on the couch watching football, once the divine smell of this casserole starts wafting through your house you’ll want to dig in like you haven’t eaten in a week!

Olive oil and a bit of melted earth balance add a rich layer to the flavorful veggie broth. Really, this dish is all flavor! It’s a new take on the roasts many of us used to make in our crock pots during our pre-gan days, right?

My secret ingredient is vegan worcestershire sauce, and if you were so inclined, a couple glugs of wine would be really nice too. In the dish I mean, although in your glass is also a great idea!

Side note: Isn’t that little casserole dish adorably retro? I got it for $1 at a nearby thrift shop- a shop which donates their profits to local animal rescues! Isn’t that just the best?

The Best Fall Casserole (makes 5-6 servings)

Ingredients:

1 lb potatoes (this is approximate, I used 1.2 lbs I think)
1 lb bag of baby carrots
1 green bell pepper
1 medium yellow onion
1 teaspoon granulated garlic
1 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon sea salt
Pepper to taste
1/4 teaspoon parsley
1 1/4 cups vegetable stock
3 T Earth Balance, melted
4 Tablespoons worcestershire
4 pack Tofurky Italian sausages, each chopped into thirds (or quarters if you’re feeding smaller kiddos)

Directions:

Preheat oven to 425. Wash, peel and chop potatoes into large (but still bite-size) pieces. This is a hearty casserole! Add with carrots to a 9×13 glass baking dish. Chop and add bell pepper and onion- keeping the pieces nice and big-bite-sized.
In a medium bowl mix all the spices with the veggie stock, melted earth balance and worcestershire, then pour over the veggies in your baking dish. Mix very well, and add a bit of salt and pepper as needed.
Cover with foil and bake for 40-45 minutes or until the veggies are tender. Add the sausage, stir everything together, cover and put back in for another 20 minutes. Remove and let cool for just a few minutes before serving.

Enjoy!

Share on Tumblr

Green Chile BBQ (Vegan) Cowboy Casserole

Green Chile BBQ Cowboy Casserole

Yes, I did have to specify that it’s vegan in the title because it’s Cowboy Casserole, a traditionally manly, meaty dish, ha!

Actually, I call BS on that, because what self-respecting cowboy ever cooked with Cream of Mushroom soup!? Anyway, the “original”, besides being ridiculously unhealthy, cannot even compete with my spicy version packed with green chiles, BBQ sauce, and my super-duper special BBQ Tofu!

Speaking of “Super-Duper”…

Could she BE any cuter? I look at that picture and just want to kiss my computer screen! If you’ve read her story, you know Sally came to us very scared and emotionally damaged, but she’s made HUGE strides- she’s (practically)a completely different dog now. I wish you could all come over and see how brave she is when she ventures down into our unfinished basement and just runs around sniffing everything, or the way she almost barks when she’s playing. Then you could sit on our couch and let your heart just fill with love as she goes from watching you across the room, to sitting on the other end of the couch, slowly moving closer and closer until she’s right next to you, happy, finally, to let you love on her.

She was so cute this morning. We all woke up around 1:30 am to the sound of coyotes screaming/howling right outside our bedroom window. If you’ve never heard the sound they make when they’re announcing a fresh kill to their pack, consider yourself lucky. It is bone-chilling. Especially when it wakes you from a deep slumber and you have to scramble around counting your dogs and making sure the cat is inside (she was!) and running downstairs to close off the doggy door just in case. Jason took a flashlight outside to check things out, but they were already long gone. I stayed upstairs, watching from the window with mixed emotions. One of the things I love best about my neighborhood is the wildlife, and that includes the coyotes (although I worry about meeting a pack of them while I’m walking the dogs; I picture myself somehow holding all three dogs in my arms as I kick-fight the coyotes off!), and I realize that the hundreds of bunnies who live there often end up as food… I just wish it wouldn’t happen that close to my house. At 1:30am. But I digress.

Sally did not like the coyotes. In fact, when we went back to bed she slept curled up right between us (she never does that) and actually burrowed under the blankets. I’ve never seen her do that in all the years we’ve had her. I felt bad for her but OMG was it adorable! So I snuggled right up to her and fell back asleep until the alarm went off.

I should start collecting pictures of all our neighborhood wildlife and do a post about them. We have deer, fox, coyote, bobcats, even bear! Neighbors who’ve lived there longer than us tell stories of hot, droughty summers when we’ve also had mountain lions who come down out of the foothills in search of food- and it appears we’re gearing up for a very hot and droughty summer. In all my years in Colorado I’ve yet to encounter a mountain lion in the wild, and while I think it would be pretty awesome to see one up in the mountains (at a safe distance!), in his habitat, I really don’t want to see one in my backyard.

Ok, back to the FOOD. If you’re not familiar with the concept of Cowboy Casserole it’s usually a mix of hamburger, corn, cream of mushroom soup and cheese both above and below layers of tater tots, baked. My (superior) version includes only 1 layer of tots (because, seriously) but they’re SWEET POTATO tots, so we’re still coming out ahead in the great quality v. quantity debate. Hamburger has been replaced with cubes of the sweet n’ spunky BBQ-Sriracha tofu, layered in with green chile, sweet baked beans, pinto beans, bell peppers, onions, and some Daiya Jack cheese. I actually meant to keep the corn, but forgot at the last minute. Oh well. Put some in if you like, but I don’t think it’ll add much.

I made this on Saturday when it was only 74 degrees. The forecast called for nearly triple digits this week, and I knew I wasn’t going to feel much like cooking. This has been dinner twice, plus a lunch or two. You guys know how I love a casserole that’ll make my weeknights less stressful!

Green Chile BBQ (Vegan) Cowboy Casserole (8 hearty servings)

Ingredients:

1 block firm tofu, pressed and drained
1/2 cup your favorite vegan BBQ sauce, preferably something with a “kick”
1-2 T Sriracha
1/2 red onion, diced
1 green bell pepper, chopped
1 28 oz can vegetarian baked beans
1 15 oz can pinto beans, rinsed and drained
1 4-oz can Hatch diced green chiles, or more to taste (I used about 5 oz total), mild or hot
Approximately 3/4 of a Daiya Jack Wedge, cut into small cubes
Sea salt
1 20-oz bag Alexia brand sweet potato tots, plus another 1/2 cup

Directions:

Slice your pressed and drained tofu in half, then into approximately 1/2 inch slices.
Mix the BBQ sauce and Sriracha, then lay the sliced tofu in a glass, oven-safe, casserole dish and cover with 1/2 the sauce mix. Bake at 375 for about 20 minutes, then flip. Cover with the rest of the sauce, and bake for another 20 minutes. Don’t let the tofu burn, but you want it to be well cooked. When it comes out, dice it and set aside.
While the tofu is in the oven, water saute the onion and pepper over medium heat until soft, about 10 minutes.
In a 9×13 casserole dish, mix the onions, peppers, baked beans, pinto beans, green chile and diced tofu until completely blended. Taste and add sea salt as needed.
Top evenly with diced Daiya cheese, then layer with tater tots. You want the entire casserole to be covered.
Bake for 25-30 minutes at 375 degrees, or until the tots are starting to crisp and you can see the cheese getting all melt-y and bubble-y.

Enjoy!

Share on Tumblr

Layered Sweet Potato Enchilada Casserole

I made this casserole last Sunday, and it fed us for nearly a week. Not every meal, of course, but we had it for dinner twice and for lunch three times. That’s the beauty of casseroles; besides being (generally) easy and economical to make, they provide multiple meals which can really free up some time for you during the week. I have a pretty crazy work-week schedule and there are plenty of nights when I absolutely do not want/have time to make dinner so I really appreciate recipes like this. As an added bonus, this heats up really well in the microwave, making it perfect for a packed lunch too!

The inspiration came from a casserole recipe over at Healthy Girl’s Kitchen. I saw it and thought it looked delicious, although in the end I changed it up a bit. I really didn’t have the energy to make cashew cheese, I’m sure you understand. I made a few other changes… overall I don’t think I made it any less healthy, really. I did make it a little more SPICY though… and of course added some Daiya!

If you’re a fan of the whole sweet potato/black bean/corn mexican combo, you should really give this casserole a try! It’s not the quickest recipe, but most of the time you’re able to multi-task… Boil the taters while prepping the other ingredients, bake the casserole while cleaning everything up… you know how it goes. While I was multi-tasking, ~~Santa~~ Jason came home from a trip to Albuquerque with the goods from Trader Joe’s!

We’re getting our very own TJ’s in Colorado next year, but until then I have to continue to stock up when I get the chance!

Layered Sweet Potato Enchilada Casserole (8 hearty servings)

Adapted from Healthy Girl’s Kitchen Recipe

Ingredients:

3 large sweet potatoes (or about 3 cups smashed- but if you end up with more you can pad that a little)
15 oz. can black beans, drained and rinsed
10 oz can Rotel w/ green chilies, drained
15 oz can sweet corn kernels, drained
1 bunch scallions, sliced thin with white parts and top parts kept separate
1/2 cup Taco sauce (medium or hot, depending on taste), plus a couple Tablespoons
Juice and zest of 2 limes
Sea salt
Chili powder, to taste (I used 1/2 T)
12-14 taco or fajita sized flour tortillas, all sliced in half
1.5 cups salsa
Daiya cheddar, or vegan cheese of choice, to sprinkle on top

Directions:

Peel and chop the sweet potatoes, then boil until tender.
In a large bowl, combine beans, Rotel, corn, scallions (the white parts only) and taco sauce, mixing well.
When the sweet potatoes are cooked, mash them, then add lime juice, sea salt and chili powder (if using), and set aside.
Drizzle bottom of 9×13 casserole or baking dish with 2-3 T taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.
Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage. Next add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.
Repeat once, ending with a layer of tortillas on top (this makes 3 layers of tortillas). Cover with salsa, cheese and the rest of your sliced scallions.
Cover with foil and bake at 350 for 20 minutes, remove foil and bake for another 5-8 until cheese if fully melted.

Enjoy!

Share on Tumblr

That Was Vegan?

Recipes so delicious you'll never think twice!

Category Archives: Casseroles

Cheater Vegetable Pot Pie

“BLT” Baked Spaghetti

Smokey Kale and Sweet Potato Enchilada Casserole

Cheesy Vegetable Casserole

Macaroni n’ Cheese Sloppy Joe Casserole

The Best Fall Casserole

Green Chile BBQ (Vegan) Cowboy Casserole

Layered Sweet Potato Enchilada Casserole