Cheesy Grits Casserole

 

2 cups water, boiling
1/2 cup Instant Grits

2 oz mild Hatch chilies

4 oz grated Velveeta cheese

2 TB margarine

1/16 tsp Garlic Salt

1/2 cup Beyond Beef, browned

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Add grits to boiling water.

Cook for 5 minutes, stirring often.

Add cheese, margarine and salt.

Stir until melted.

Add Beyond Meat and chilies.
Mix well and let cool for a few minutes.


Sprinkle tiny bit of sugar on top if you like sweet grits.

Goulash

Ingredients:

2 cups noodles, cooked and drained

1 cup Beyond Meat, browned

1 cup frozen onions/peppers, thawed

1 small can tomato sauce

1 small can green chilies, drained

1/2 can diced tomatoes (flavored style), drained

1 tsp minced garlic

1 tsp Worcestershire sauce

Directions:

Mix all ingredients, except meat and noodles.

Add meat and noodles.

Heat until bubbly in large pan.

Sprinkle sugar to taste to cut the acid of the tomatoes.

Top with grated cheese if needed.

Easy Broccoli Rice Casserole

1 pkg of HEB Texas Style Queso Rice

2 cups chopped frozen broccoli, thawed and cooked

1/2 can water chestnuts, minced

1 cup Velveeta shreds

1 small can Hatch minced mild green chilies

Prepare Queso Rice per box instructions.

When cooked, stir in all other ingredients.

If you dont care for spicy, leave out the chilies.

This is a basic recipe. You can add lots of other ingredients.

Mushrooms, shredded carrots, black olives, baked chicken etc

Fancy Corn Pudding

1 egg

1 can reg corn, drained

1 can creamed corn

4 oz mild green chilies, drained

1/4 cup pimentos, drained

1 1/2 cups shredded cheese

1/2 stick melted margarine

1/4 cup frozen onions, thawed

1/2 cup cream cheese (whipped version)

1/4 cup cottage cheese

1/4 cup sour cream

1 pkg cornbread

1/4 cup sugar

 

Mix all ingredients.

Bake in buttered  8 X 8 casserole dish at 350 for 80-90 minutes.

Allow to cool at least  15 minutes before serving.

 

 

Cornbread Veg-All Casserole

1  7oz cornbread mix package

1 stick margarine, melted

1/2  cup sour cream

1 cup mozzarella  or cheddar jack shredded cheese

2 eggs

1 small can green chilies, drained

1 can creamed corn, undrained OR 1 can  reg corn, drained

1 can Veg-all, drained

 

 

Preheat oven to 350.

Mix all ingredients , stirring well.

Pour into 2.5 qt casserole.

Cover with foil until last 10 minutes.

Bake for 75 minutes.

Let rest for 10 minutes after removing from oven.

Top each serving with dab of sour cream, with chopped tomatoes and black olives.

Can also add in 1/2 cup thawed frozen broccoli or cauliflower, etc.

 

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