Vegetarian Mexican Casserol (Crock Pot)

Name: Vegetarian Mexican Casserol (Crock Pot) Recipe
Cook time: 300 min
Total time: 300 min
Yield: 10
Ingredients: 1 can reduced fat Cream of Mushroom Soup; 1 can Cheese soup; 1 1/2 cans of water; 2 cans black beans; 2 small cans sliced black olives; 1 lrg or 2 smll bgs of frozen soy crumbles; 2 cups brown rice; 2 can Rotel (diced tomatoes and green chilies); 1 pkg low sodium Taco Seasoning

(1)

Minutes to Cook: 300

Number of Servings: 10

Ingredients

1 can reduced fat Cream of Mushroom Soup1 can Cheese soup1 1/2 cans of water2 cans black beans2 small cans sliced black olives1 lrg or 2 smll bgs of frozen soy crumbles2 cups brown rice2 can Rotel (diced tomatoes and green chilies)1 pkg low sodium Taco Seasoning

Directions

No real prep here, just mix all ingredients together in the slow cooker, stir, and cover. I advise doing this one while you know you'll be home because you should stir occaisionally to keep the crumbles from burning, however I've left it before and its turned out just fine. It takes about 5 to 6 hours to cook on low (2 to 3 on high?).

Number of Servings: 10

Recipe submitted by SparkPeople user 4THEBEAUTYINME.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 436.3
Total Fat: 9.7 g
Cholesterol: 3.8 mg
Sodium: 1,401.1 mg
Total Carbs: 68.6 g
Dietary Fiber: 12.2 g
Protein: 22.7 g

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Member Reviews

WIGEEKMOM
This was very tasty. I used Qorn instead of soy crumbles. I was rather impressed. (I put the can of mushroom soup in there and had my doubts about it.)
I did overcook it a bit as I made it before I left for work. The flavor was good but the consistency was mushy. - 10/4/10