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Seven Layer Tortilla Pie

Submitted by: KDCG

Southwest cooking at its best. Two different kinds of beans are zipped up with picante sauce, cilantro, garlic and tomato, and then layered between a stack of flour tortillas. Pop into a hot oven and 40 minutes later it emerges - seven layers of delight.

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Ratatouille

Submitted by: LYNETTE MARIE

This terrific dish is loaded with succulent Mediterranean vegetables.

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Chili Rellenos Casserole

Submitted by: CLARISSA2

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

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Tater Tot Casserole II

Submitted by: KPETERS74

This is a recipe everyone in the family will love. Vegetarian or not, the combination of tater tots, cheese, and mushroom soup will drive your taste buds crazy!

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Easy Mashed Potato and Roasted Vegetable Enchiladas

Submitted by: JUSTLETTY2

This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.

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Potato Casserole

Submitted by: JEREMYBEELER

This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.

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Mexican Casserole

Submitted by: Annie Ellis

Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.

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Zucchini Casserole I

Submitted by: Maria

This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.

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Vegetarian Burrito Casserole

Submitted by: BONF

Soy burger-style crumbles, tomatoes, rice, vegetarian refried beans, cheese, and taco seasonings all layered on top of flour tortillas and baked. A tasty vegetarian treat that will send even the meat lovers running back for more!

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Ratatouille Bake

Submitted by: Surpriseitswendy

Garden veggies, including eggplant and zucchini, are layered onto ready-made cheese raviolis, topped with mozzarella cheese, and baked.

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Spicy Mexican Style Zucchini Casserole

Submitted by: Leah IL

This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies.

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Bountiful Garden Zucchini Enchiladas

Submitted by: Annabelle

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

Fresh zucchini and Monterey Jack cheese filled enchiladas make a fabulous vegetarian entree or a unique side dish for a Mexican meal.

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Broccoli Cheese Casserole

Submitted by: Paula

This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.

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Broccoli and Cheese Stuffed Shells

Provided by: Campbell's Kitchen

Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.

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Chili Potato Burritos

Submitted by: Jen Neumann

Home Town: Bettendorf, Iowa, USA

Living In: Cedar Rapids, Iowa, USA

You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.

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Corn Dog Casserole

Submitted by: Kim

Vegetarian hot dogs are baked with celery, onion, Cheddar and corn bread mix seasoned with sage and black pepper.

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Squash and Zucchini Casserole

Submitted by: Ann Marie

Squash and zucchini are layered along with slices of tomatoes and sweet onion in a buttery, Romano cheese sauce to form a wonderfully tasty casserole.

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Potato and Broccoli Casserole

Submitted by: Addie

There 's lots of potatoes and broccoli taste in this hearty casserole. Broccoli soup, sour cream, cheddar cheese and a bit of mustard, join the vegetables in the pot and cook away in the oven for about an hour.

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