Thursday, April 29, 2010

Chili/Cheeze/Potato Casserole

Bottom Layer:
15 ounces chili beans in zesty sauce
15 ounces canned kidney beans -- rinsed
15 ounces canned black beans -- rinsed
Or 3 cans vegetarian chili

Middle Layer-Golden Cheeze Sauce:
Blend together the following:
15 ounces canned white beans -- Great Northern
6 tablespoons nutritional yeast flakes
1/4 cup pimientos -- or roasted red pepper
1 lemon -- juice of
1 tablespoon soy sauce, low sodium -- Shoyu
1 teaspoon onion powder
1/2 teaspoon prepared mustard
1/2 tablespoon salt

Top Layer:
4 cups hashed brown potatoes -- 1 bag frozen; sprinkled with
chili powder

1. Layer the beans or chili on bottom of oven-proof casserole.

2. Blend the sauce ingredients together and pour over beans. Top with
potatoes & sprinkle with chili powder.

3. Bake uncovered at 400 degrees until potatoes brown and cheeze sauce is
bubbly (30-45 min.)

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.