This vegetarian tortilla casserole is super cheesy.
The recipe originally came from Sundays at Moosewood Restaurant Cookbook, and you can bet it's good. Moosewood recipes are always good.
Cheesy Tortilla Casserole With Vegetables
This casserole is so good and simple to make. I jazzed it up a bit with some extra veggies. I added red peppers and summer squash (yellow and green), and I was very happy with the results!
What You Need
You will need knives, a cutting board, a cheese grater, measuring cups and spoons, a casserole dish, and a good skillet. But treat yourself and buy a whole set of good pans.
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion (chopped)
- 1 red pepper (diced)
- 1 zucchini squash (sliced and quartered)
- 1 yellow squash (sliced and quartered)
- 3 medium tomatoes (chopped)
- 1 garlic clove (minced)
- ¼ teaspoon oregano or basil
- ½ pint heavy cream
- ⅓ cup Parmesan cheese (grated)
- ½ teaspoon pepper
- ½ cup Monterey Jack Cheese (grated)
- 10 6-inch flour or corn tortillas (use corn for gluten-free)
Directions:
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In a large skillet, sauté the onion until transparent.
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Add the oregano, red pepper and squash and cook another 10 minutes or so until they soften.
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Stir in the garlic and tomatoes and cook about 5 minutes until the tomatoes are soft.
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Cut the tortillas into ½-inch strips and stir them into the mixture.
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Add the cream, Parmesan Cheese, salt and pepper.
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Bake uncovered in a buttered casserole dish for 30 minutes.
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Top with the grated Monterey Jack cheese and return it to the oven for 5-10 minutes more, until the cheese is melted.
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Let it sit for about 5 minutes before serving.
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If you like, add salsa when you serve it.
Cheesy Tortilla Casserole With Vegetables
Author: Recipe Idea Shop
Ingredients
- 3 tablespoons olive oil
- 1 medium onion (chopped)
- 1 red pepper (diced)
- 1 zucchini squash (sliced and quartered)
- 1 yellow squash (sliced and quartered)
- 3 medium tomatoes (chopped)
- 1 garlic clove (minced)
- ¼ teaspoon oregano or basil
- ½ pint heavy cream
- ⅓ cup Parmesan cheese (grated)
- ½ teaspoon pepper
- ½ cup Monterey Jack Cheese (grated)
- 10 6-inch flour or corn tortillas (use corn for gluten-free)
Instructions
- In a large skillet, sauté the onion until transparent.
- Add the oregano, red pepper and squash and cook another 10 minutes or so until they soften.
- Stir in the garlic and tomatoes and cook about 5 minutes until the tomatoes are soft.
- Cut the tortillas into ½-inch strips and stir them into the mixture.
- Add the cream, Parmesan Cheese, salt and pepper.
- Bake uncovered in a buttered casserole dish for 30 minutes.
- Top with the grated Monterey Jack cheese and return it to the oven for 5-10 minutes more, until the cheese is melted.
- Let it sit for about 5 minutes before serving.
- If you like, add salsa when you serve it.
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Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.