Smoky Cheese and Mushroom Casserole

I recently went on a casserole hunt. I long for yummy piles of ingredients glued together and baked to a golden brown. Here’s our recent find. This is an adaptation of a recipe found on SparkRecipes.com.

Smoky Cheese and Mushroom Casserole

1 tbsp olive oil
1 red onion
1 bell pepper, any color
1 cup TVP or veggie crumbles
1 cup broccoli, chopped (fresh or frozen)
1 ½-2 cups sliced portabella mushrooms (cut in half if long)
½ cup water*
½ cup soy milk*
1 veggie broth cube*
2 cups cooked rice
1 can black beans, drained
2 cups cheese of your choice, with some or all being smoked
1 pinch cayenne pepper
Tony’s seasoning to taste
1 tsp black pepper

(Starred items are a substitute for cream of celery soup)

1. Reconstitute TVP (if needed).
2. Saute onions and peppers in oil in large pot for 5 minutes.
3. Add TVP and broccoli. Saute until thawed.
4. Add mushrooms, soup substitute and spices. Allow to simmer a while, until mushrooms are yummy.
5. Add rice, beans and most of cheese. Pour into oiled casserole pan. Sprinkle remaining cheese on top.
6. Cook at 350 degrees, covered in foil for 30 mintues. Remove foil and cook 10 more minutes until cheese browned.