Easy Comfort Casserole
From mrsvegan 12 years ago
- 30 min to make
- Serves 2-4
This is a vegan version of a dish my friend's mom made years ago. The original used broccoli and ground beef and we loved it. I used spinach, mushrooms and zucchini in place of the broccoli, but almost any veggie combo would be good. Read more The stuffing mix is sufficiently seasoned so I didn't add any salt. I served with a shredded romaine, dried cranberry and pecan salad with an Asian dressing. Miss you Mrs. D... See less
Ingredients
- 1 med zucchini, ends removed and sliced in 1/4" rounds shopping list
- 1/2 lb mushrooms, sliced shopping list
- 1 small onion chopped shopping list
- 1/2 lb baby spinach leaves shopping list
- 1/2 tsp ground cumin shopping list
- 1 box "stove top" type stuffing mix shopping list
- 3 generous Tbs vegan "sour cream" (I use Tofutti brand) shopping list
- 2-3 Tbs parmesan cheese substitute shopping list
How to make it
- Lightly coat a medium frypan with vegetable spray. Saute zucchini, mushrooms and onion 'till tender. Season with cumin. Add spinach and heat 'till wilted. Set aside.
- Prepare stuffing mix per package instructions.
- Lightly coat a 9X9 casserole dish with vegetable spray. Spread 1/2 stuffing on bottom of pan. Layer vegetable mixture on top of stuffing. Spread sour cream over vegetables and finish with a layer of stuffing. Top with parmesan cheese.
- Bake at 350 deg. for 20-30 minutes, till brown and bubbly.
People Who Like This Dish 6
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