Name: Mexican Vegetable Casserole
Yield: 20 servings
Ingredients: 8 cups brown rice; 24 zucchinis zucchini; 24 summer squashes summer squash; 2 cans black beans; 16 ounces frozen mixed vegetables; 16 ounces frozen onions; 2 large green peppers, diced; 8 cups cheddar cheese; 2 tablespoons garlic powder; 2 tablespoons onion powder; 4 tablespoons taco seasoning; 48 ounces salsa

Ready in: 2h 30 mins

Serves: 20 servings

Ingredients: 12

A delicious vegetarian casserole dish packed with flavorful Mexican ingredients.

Ingredients

8	cups brown rice
24	zucchinis zucchini
24	summer squashes summer squash
2	cans black beans
16	ounces frozen mixed vegetables
16	ounces frozen onions
2	large green peppers, diced
8	cups cheddar cheese
2	tablespoons garlic powder
2	tablespoons onion powder
4	tablespoons taco seasoning
48	ounces salsa

Instructions

1.	Begin by chopping the zucchini and summer squash into bite-sized pieces.
2.	In a large mixing bowl, combine the brown rice, zucchini, summer squash, black beans, mixed vegetables, onions, green peppers, cheddar cheese, garlic powder, onion powder, and taco seasoning. Mix well.
3.	Pour the mixture into a baking pan that has been sprayed with cooking spray.
4.	Bake in the oven at 350°F for 1 1/2 hours until the casserole is cooked through.