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Vegetarian Baked Taco Casserole

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“This is another vegetarian adaptation of a Kraft Food and Family recipe. This recipe is nice because it is quick and easy.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) package macaroni and cheese mix (family size)
  • 12 cup milk
  • 12 cup butter (not spread or tub product) or 12 cup margarine (not spread or tub product)
  • 1 (12 ounce) box soy crumbles (Boca or Morningstar)
  • 1 (1 1/4 ounce) package taco seasoning
  • 34 cup water
  • 34 cup low-fat sour cream
  • 1 12 cups cheddar cheese, shredded
  • 1 cup medium salsa

Directions

  1. Preheat oven to 450°F.
  2. Prepare macaroni and cheese according to package directions. (I use skim milk).
  3. Add the soy crumbles to a medium skillet sprayed with non stick spray.
  4. Over medium heat sauté for 2-3 minutes until thawed and brown.
  5. Add water and taco seasoning, lower heat and simmer for 5 minutes.
  6. Add the low fat sour cream to the prepared macaroni and cheese.
  7. Spoon half of the noodles into a baking dish.
  8. Add the seasoned soy crumble mixture and 1 cup of the shredded cheese.
  9. Top casserole with the remaining noodles.
  10. Cover with foil and bake for 15 minutes.
  11. Uncover, and top with salsa and remaining cheese.
  12. Bake uncovered for another 5 minutes or until cheese is melted.

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