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Mexican Vegetable Casserole

Natural.Foodie's picture
Ingredients
  Spinach 1 Pound (450 Grams)
  Pepper 1 (Green Or Sweet Red)
  Onion 1 Large, chopped
  Celery 5 , chopped
  Raisins 60 Milliliter (1/4 Cup)
  Cinnamon 1⁄2 Teaspoon
  Dill seed 1⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Tomato 1 Large, chopped
  Cottage cheese 250 Milliliter (1 Cup)
  Sharp cheese 175 Milliliter, shredded (3/4 Cup)
Directions

GETTING READY
1. Wash spinach thoroughly with water.
2. Grease a medium size casserole lightly with oil.
3. Preheat oven to 375° F.

MAKING
4. In a steamer, steam spinach for 5 minutes just until limp and keep aside for cooling.
5. In a heavy skillet, mix together pepper, onion, celery, raisins, cinnamon, dill seed and cayenne.
6. Add a few spoonfuls of water to the skillet and steam-stir until the vegetables are tender.
7. In a blender, process tomatoes on medium speed until smooth.
8. Stir in the pureed tomato with vegetables and simmer for 2-3 minutes.
9. Remove the skillet from heat.

FINALISING
10. In greased casserole, place half of the spinach and top with half of the vegetable mixture.
11. Spread cottage cheese over the top and spoon the remaining vegetables.
12. Cover with a layer of spinach.
13. Sprinkle the shredded cheese evenly all over.
14. Place the casserole in the oven and bake for 30-35 minutes.

SERVING
15. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
2

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