Baked Vegetarian Casserole

Baked Vegetarian Casserole

By Marni Sumbal
usatriathlon.org
•Veggies - canned, fresh or frozen (if using canned, give a rinse before using) (I used fresh jalepenos, canned chickpeas, fresh chives, fresh whole mushrooms (sliced), fresh roma tomatoes (sliced), canned black beans, frozen corn and fresh onions.
•Veggie burger
•1/4 c cooked rice or pasta
•4 egg whites + 1 whole egg
•1/8 c skim milk
•1/3 c vegetarian stock (you could even use 1 can of vegetarian soup with vegetables if you'd like, instead of the vegetarian stock)
•1/8 c stuffing cubes or croutons
•Spices - pepper, paprika, garlic, and herb (or your favorite no salt seasoning)
•2-3 T. shredded cheese

Preparation:
1.Preheat oven to 375 degrees.
2.In a non-stick loaf pan, sprayed lightly with non-stick spray, put all the veggies in the pan and mix. Add crumbled veggie burger (cook for about 1 minute in microwave to defrost).
3.Scramble eggs and milk. Add vegetarian stock and spices. Scramble again with fork.
4.Pour liquid mixture over veggies in loaf pan and press down veggies with a spatula.
5.Crush croutons or stuffing cubes either in baggy or between two plates.
6.Sprinkle croutons/stuffing over veggies.
7.Cook in oven for 20-25 minutes or until top is golden brown.
8.Turn off oven. Place cheese evenly over crumbs and leave in oven until ready to eat (or until cheese is melted).

Serve with Asparagus:
While casserole is cooking, lightly coat asparagus with 2 tsp olive oil and lemon pepper seasoning. Cook for 5-8 minutes or until asparagus is soft.