If you remember my New Year’s post, you know that I have been making a lot of batches of frozen casseroles for easy, healthy dinner options.  I haven’t done any posts yet on what exactly I have been putting into these casseroles, since I usually pull them out when I am really busy or tired.  I am going to try to make an effort to blog some of my casserole recipes since some of them have been really amazing.  I rarely cook from recipes, so everything is just an approximation on how much I have on hand, or what feels right.

For this casserole, I started with some cous cous cooked in vegetable broth for extra flavor.  I added some cooked peas, carrots, chopped broccoli, sliced mushrooms, and garbanzo beans.  I topped it with a little enchilada sauce and a sprinkling of shredded mozzarella cheese.  We ate this casserole with a side of baked sweet potato fries, which I love.  I love making vegetarian meals whenever I can, and while my husband did like this one, he did make a “where’s the beef” comment.  🙂