Friday, October 15, 2010
King Ranch (vegan gf) Casserole
Ladies and gentlemen, I have hit the JACKPOT! I found a gluten free version of King Ranch Casserole then used my noggin to make it bigger and vegan.
You can thank me later. This made a HUGE 15x10 casserole dish and it was to the brim. All seven of us had seconds with some leftovers to spare. So, you could adjust accordingly.
Save Your Heart and Intestines King Ranch Casserole
1/2 c Smart Balance
3 small onions, diced
2 green bell peppers, diced
6 cups veggie broth
3/4 c gluten free baking flour
1 large (28 oz) can Rotel
3 cans garbanzo beans, drained and rinsed
2 bags of your favorite shredded vegan, gf "cheese"
24 corn tortillas
In a large skillet, saute the onions and bell peppers in the Smart Balance spread, til softening. Add the broth and heat to a low boil. Scoop out some of the the liquid into a separate bowl and whisk the flour into it until smooth. Add that mixture back into the skillet. Stir until thickened. Add the Rotel and beans. Heat til warm (this is when you will realize the importance of using a BIG skillet).
In an 11x13 casserole dish layer the following sequence three times: 8 corn tortillas, 1/3 sauce from skillet, 1/3 veggie shreds. Again - this filled my dish to the brim. Be careful. But be happy.
Bake at 350 for 45 minutes.
Love me forever.