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. 🙂