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Excellent comfort food. All I could find at the food store was a 21 oz package of hash browns (patties, to boot! I diced them after I thawed them out), so I doubled the recipe. This way, it fit very comfortably into a 9×13 pan. Maybe next time I'll add some sauteed garlic and chives.

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Vegetarian Burrito Casserole

Reviewed: Mar. 21, 2011

I've made this before with veggie crumbles, but last night i substituted beans in place of crumbles to save some money. I used a can of red kidney beans and a can of chickpeas (both drained and rinsed beforehand, of course), but you could probably use whatever kind you wanted. The bean version was just as good, maybe even a little better!

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Seven Layer Tortilla Pie

Reviewed: Jun. 20, 2009

Awesome recipe! As the other reviwers suggested, I used enchilada sauce on every other layer (the black bean layers), and sliced black olives on the pinto bean layers. Came out amazing!!!

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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Jan. 15, 2009

Delish!! Easy to make, too! I did like some other reviewers, and minced 3 cloves of garlic (I really like garlic!) to saute with the mushrooms, and I subbed veggie cream cheese for the Boursin ($2 for cream cheese on sale versus $6.99 for Boursin... hmmm?). Also, I have a combination pasta pot/steamer, so I was able to steam the asparagus rather than boil it. And the husband and I loved it!! I've also made it with the Boursin, and while it's still yummy, the cream cheese is just as good, and less expensive.

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