Name: Southwestern Vegetarian Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Cooking spray, for the casserole dish -; 2 teaspoons olive oil -; 1 small red onion, diced -; 2 medium yellow squash or zucchini, chopped -; 8 ounces cremini mushrooms, stems trimmed and diced -; 1 large red, orange, or yellow bell pepper, seeded and chopped -; 1 jalapeño, seeded and diced, optional -; 1/2 large bunch (about 3 cups tightly packed) curly leaf kale, stems removed and leaves roughly chopped -; 3 cloves garlic, minced -; 2 teaspoons chili powder, plus more to taste -; 1/2 teaspoon kosher salt, plus more to taste -; 1/2 teaspoon freshly ground black pepper -; 2 (15-ounce) cans pinto or black beans, rinsed and drained -; 1 (10-ounce) can diced tomatoes with green chilies, drained -; 1 (7-ounce) can salsa verde -; For the cheddar biscuit -; 2 1/3 cups (326g) all-purpose flour, divided -; 1 tablespoon baking powder -; 1 tablespoon sugar -; 3/4 teaspoon kosher salt -; 1/2 teaspoon baking soda -; 4 tablespoons unsalted butter, cold and cubed -; 1 1/2 cups buttermilk -; 1 1/2 cups shredded sharp cheddar cheese, divided -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Southwestern Vegetarian Casserole

1. Cooking spray, for the casserole dish -

2. 2 teaspoons olive oil -

3. 1 small red onion, diced -

4. 2 medium yellow squash or zucchini, chopped -

5. 8 ounces cremini mushrooms, stems trimmed and diced -

6. 1 large red, orange, or yellow bell pepper, seeded and chopped -

7. 1 jalapeño, seeded and diced, optional -

8. 1/2 large bunch (about 3 cups tightly packed) curly leaf kale, stems removed and leaves roughly chopped -

9. 3 cloves garlic, minced -

10. 2 teaspoons chili powder, plus more to taste -

11. 1/2 teaspoon kosher salt, plus more to taste -

12. 1/2 teaspoon freshly ground black pepper -

13. 2 (15-ounce) cans pinto or black beans, rinsed and drained -

14. 1 (10-ounce) can diced tomatoes with green chilies, drained -

15. 1 (7-ounce) can salsa verde -

16. For the cheddar biscuit -

17. 2 1/3 cups (326g) all-purpose flour, divided -

18. 1 tablespoon baking powder -

19. 1 tablespoon sugar -

20. 3/4 teaspoon kosher salt -

21. 1/2 teaspoon baking soda -

22. 4 tablespoons unsalted butter, cold and cubed -

23. 1 1/2 cups buttermilk -

24. 1 1/2 cups shredded sharp cheddar cheese, divided -

How to cook deliciously - Southwestern Vegetarian Casserole

1. Stage

Heat the oven: Preheat the oven to 450°F and grease a 9x13-inch casserole dish with cooking spray.

2. Stage

Cook the vegetables: Heat a large, deep skillet or Dutch oven over medium heat. Add the oil and onion. Sauté until the onion begins to soften, about 2 minutes. Add the squash, mushrooms, bell pepper, and jalapeño, if using, and sauté until the squash begins to soften, 3 to 4 minutes. Add the kale, garlic, chili powder, salt, and black pepper. Sauté until the kale is wilted, about 3 minutes.

3. Stage

Assemble the filling: Make sure the canned beans and tomatoes are drained well. Otherwise, the filling will be too wet. Add the beans, tomatoes, and salsa to the skillet. Cook, stirring frequently, until it comes up to a boil, then turn off the heat. Taste the filling and adjust the seasoning with chili powder and salt. Carefully pour the filling into the prepared casserole dish and set it aside while you make the biscuits.

4. Stage

Make the biscuit dough: In a medium bowl, mix 2 cups (280g) of flour, baking powder, sugar, salt, and baking soda with a wooden spoon or rubber spatula. Add the cubed butter and cut it into the flour using a pastry cutter or two butter knives until the mixture resembles small peas covered in flour. Add the buttermilk and 1 cup of cheddar cheese. Gently mix until just combined with no big pockets of dry flour left. Do not overmix.

5. Stage

Form the biscuits: In a shallow bowl, add the remaining 1/3 cup (46g) flour. Using a measuring cup, scoop about 1/2 cup of the biscuit dough and add it to the flour. Cover the top of the dough with flour using your fingers. Lift the dough and gently toss it back and forth between your hands to remove any excess flour. Place the dough on top of the vegetable filling—you’ll be making 6 biscuits total, placing them in two rows of 3 biscuits. Top the biscuits with the remaining 1/2 cup cheese.

6. Stage

Bake and serve: Bake the casserole for 20 to 25 minutes, until the filling is bubbly, and the biscuits are golden brown and puffy. If the tops of the biscuits are becoming too dark before the 20-minute mark, cover the casserole dish with a piece of foil and continue baking them to make sure they cook all the way through. Let it cool for 5 to 10 minutes before scooping and serving.