Mexican Veggie Casserole- Vegetarian Thanksgiving Recipe

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Thanksgiving is right here knocking the doors and there is no time for elongated preparations now. But we still want a beautiful dinner table complete with starters, main course and dessert.

I had shared the recipe to super easy and yummy EGGLESS PUMPKIN SPICE CUPCAKE WITH BEETROOT GLAZE which you can find here.

What is dinner without Main Course and thanksgiving calls for great casseroles. I know casseroles can be time taking and sometimes tough to make, but we don't mind making a little extra effort on this special day and to your relief this recipe doesn't take up your entire day. The MEXICAN VEGGIE CASSEROLE is all vegan, with lots of vegetables, sauces and cheese. Your casserole will be ready in no time.

Find the recipe to this easy and yummy casserole below and enjoy it on Thanksgiving with your family.

MEXICAN VEGGIE CASSEROLE

INGREDIENTS

Green Capsicum	1 (big)
Red Bell Pepper	1 (big)
Yellow Bell Pepper	1 (big)
Tomato	2 (big)
Spring Onion	2-3 (medium with leaves)
Corns (boiled)	1 cup
Rajma / Red Kidney Beans (boiled)	2 cup
Pizza Topping Sauce	1/2 cup
Aioli (Garlic) Sauce	1 tbsp
Southwest Sauce	1 tbsp
Chilli Cheese (optional)	1 tbsp
Oregano seasoning	¼ cup
Parsley (Dried)	¼ cup
Basil (Dried)	¼ cup
Coriander/Cilantro (Fresh)	To sprinkle
Dill / Soya Leaves (Fresh)	To sprinkle
Olives	5-6 (sliced)
Mozarella Cheese	1 cup (Shredded)
Salt	As per taste
Black Pepper	1-2 tsp (more if you like spicy)
Nachos (use your favourite flavour)	1 big packet
Oil (for greasing casserole)	1 tsp

METHOD

1. Prepare vegetables:Chop all the vegetables.
   Saute separately each of them in 1 tsp of butter (for each) and set aside.
2. Prepare Rajma/ Red Kidney Beans:Meanwhile boil the Red Kidney Beans (Rajma) with 1 tsp of oil and salt.
   Prepare the sauce- mic pizza topping sauce, aioli sauce (garlic sauce), southwest and chilli cheese dip. Sprinkle salt, black pepper and oregano and mix well. Add freshly chopped dill to this mix.
   Add the boiled kidney beans to this sauce and mix well.
3. Prepare the casserole:Grease the casserole with 1 tap butter. Line nachos over this.
4. Layering:Make layers of all the items prepared above. Start with nachos.
   Now put the prepared red kidney beans with sauce.
   Sprinkle grated parmesan cheese.
   Layer with spring onions, then tomatoes, corns and red-yellow-green bell peppers.
   Finally with olives, cilantro/coriander, dill and grated mozzarella.
   Sprinkle dried basil, oregano and some black pepper.
5. Bake your casserole:Pre heat the oven at 180C and bake for 15-20 min or more depending upon the size of your casserole. Mine is a 8inch square borosil casserole.
6. Serving:Serve it hot with some more fresh nachos for that extra crispy yummy flavour. I used Peri Peri flavoured nachos since we prefer spicy. You can use your favourite flavour.

Happy Thanksgiving to all.