The flavors of this casserole remind me of Shiprock, New Mexico, and the foods I learned to enjoy—with a Navajo twist—while living there on the high desert.
You can sprinkle grated cheese on top along with tortilla chips and serve with a dollop of sour cream—if you aren’t trying to avoid the extra fat and calories—or use a variety of non-dairy cheese.
- 16 ounces penne pasta (I typically use rice pasta or some other non-gluten variation)
- 2 onions chopped and sautéed with ½ tsp garlic and ¼ tsp cumin until clear
- 1 cup diced mock chicken (e.g., braised seitan tidbits, soy curls, braised tofu, gluten bits – or chicken/turkey leftovers)
- 1 package sliced fresh mushrooms, sautéed until dry
- 2 cans black beans, drained
- 2 cups white petite kernel corn
- 1 small can chopped mild Ortega green chiles
- 1 small can sliced black olives, drained
- 4 cups marinara sauce
- 1 can mushroom soup
- 1 Tbsp McKay’s mock-chicken seasoning
- Salt and pepper to taste
Bring 3 quarts of water to a boil. Add 16 ounces of penne pasta. Cook until al dente and drain in a colander.
Saute chopped onions until clear and set aside.
Saute mushrooms until dry and set asaide.
Combine all ingredients in a large bowl and mix gently.
Pour into two casserole dishes (can freeze one for later).
Sprinkle 1 cup crushed tortilla chips on top.
Bake uncovered in the oven at 350 degrees F for 1 hour.
Serve with a tossed green salad.