This casserole has evolved from the original Better Homes and Garden recipe over the last two years. It has a lot of color and flavor, and is naturally gluten-free. It also has a lot of protein with relatively low fat and calories. The eggs help hold it together, but it really resembles a creamy vegetable casserole more than a quiche. Delicious for lunch or dinner!
[GF] This recipe is gluten-free as long as you make sure your corn tortillas are gluten-free. (Beware, some are not!)
- 1 bag (14 oz.) frozen Birds Eye Ultimate Southwestern Blend (corn, black beans, onions, peppers)
- 2 teaspoons olive oil
- 1/2 cup frozen corn
- 2 zucchini, peeled and diced
- 1 can (15 oz.) diced tomatoes, no salt added, with most of the liquid drained
- 7 small gluten-free corn tortillas
- 1/2 cup thinly sliced green onions
- 1 cup shredded reduced-fat mozzarella cheese
- 1 cup buttermilk or sour milk (see note below)
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Large skillet
- 9×13 baking dish
- If you don’t have buttermilk, make sour milk by pouring 1 Tbsp. lemon juice or vinegar in a two-cup glass measuring cup, then adding low-fat milk to make 1 cup total. Mix, then let stand for 5 minutes.
- Preheat oven to 325 degrees F. Grease the baking dish and set aside.
- Heat olive oil in large skillet. Cook frozen vegetables, zucchini, and tomatoes over medium heat for several minutes until softened.
- Tear the tortillas into small pieces. Arrange half the tortilla pieces in a single layer on the bottom of the baking dish.
- Layer half the cheese, then half the vegetable mixture, and then half the green onions. Repeat layers with remaining ingredients, starting with tortillas.
- Add eggs, salt, and garlic powder to the buttermilk or sour milk. Beat until well blended. Pour over the casserole.
- Bake at 325 degrees F for about 35-40 minutes, then let stand 5 minutes before serving. This recipe freezes well.
Adapted from “Double Corn Tortilla Casserole” in Homestyle Casseroles: 67 Warm and Welcoming Meals by Better Homes and Gardens, © 2002.