The Fiesta Casserole

You’ve just been invited to a July 4 barbecue. Everyone’s bringing a dish. The weather’s supposed to be perfect. You’ve got a cute new sundress you’ve been dying to show off. And you’re so stressed out you’re thinking of missing the event!

Problem is, you’re a newly-diagnosed celiac, or you’ve just found out you’re gluten intolerant, or you’re a vegetarian, or all three! You’re worried that the right food for your diet won’t be available, or that you’ll end up in a corner, the only one eating the “weird food” you’ve brought for yourself.

We can’t help if there’s a surprise thunderstorm, but this recipe will solve your food issues and give you the energy to focus on having a good time, which of course is what barbecues are all about! This flexible recipe can be a protein source and main dish for vegetarians, a side-dish for meat-eaters, and for meat-eating OR vegetarian folks who can’t eat gluten, it’s absolutely safe and worry-free.

I’ve spiced up an old family favorite my mom served often. It’s economical (great for these more frugal times) and uses easy-to-find ingredients. I usually make a double batch to freeze for unexpected guests or for those times I need an almost effortless healthy meal.

THE FIESTA CASSEROLE

Makes one 9″x9″ casserole
4 main dish servings, 8 sides

Preheat oven to 350 F.

3 cups shredded cabbage
2 cloves garlic, minced
1 28 oz can whole tomatoes, coarsely chopped.
1 red, yellow or green pepper, cut in 1/2″ squares, about 1 cup
1 large onion, diced fine, about 1 cup
2T olive oil
2 tsp cumin
1T oregano
1 tsp salt
1 tsp tsp chile powder
1/4 c sliced green olives
4oz pepper jack cheese (if you’re vegan, use a dairy-free version)
2 cups spicy tortilla chips

1T paprika for top of casserole

Shred cheese, crush chips, mix together and set aside.
In large pan, saute onion, garlic and pepper in oil.
Add onion and pepper to tomatoes.

Spread a layer of tomato pepper onion mix on bottom of casserole.
Next layer is half of cabbage sprinkled with half of olives.
Third layer is cheese and chips.
Repeat until casserole is filled, ending with cheese and chips mixture.
Sprinkle with paprika, bake at 350 degrees for 30 minutes.

Serve hot or at room temperature.

Bernice is a longtime vegetarian cook who, when diagnosed with celiac disease, added gluten-free cooking to her repertoire. Besides recipes, her blog offers lifestyle tips, video clips, and restaurant, cookbook and shopping suggestions for gluten-free vegetarians or anyone else looking for the healthy glow that comes from healthy food! When not cooking or baking, she’s designing dinnerware,textiles, giftwrap or websites.

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