Sunday, February 27, 2011

Chili/Cheeze/Potato Casserole

Bottom layer:
3 cans vegetarian chili, or
1 can chili beans in sauce, 1 can kidney beans (rinsed), 1 can black beans (rinsed)

Middle layer:
Golden Cheeze Sauce

1 1/2 cups Great Northern beans, cooked (or one 15.5 can)
6 T nutritional yeast
1/4 cup pimiento pieces (or roasted red peppers)
juice from one freshly squeezed lemon
1 T low-salt shoyu (soy sauce) or tamari
1 t onion powder
1/2 t any type of prepared mustard
1/2 t salt

Blend all until smooth. Refrigerator any leftovers in sealed container.

Top Layer:
1 bag hash brown potatoes sprinkled with chili powder.

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

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**NOTE TO MY FRIENDS**
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.