Veggie Campfire Casserole

1. 1

   In a 1 gallon freezer bag, combine: TVP crumbles, onion.

2. 2

   Carefully squeeze the bag to force out any air; seal the bag.

3. 3

   In a 1 gallon freezer bag, combine: taco seasoning mix, tomatoes discarding 2 Tablespoons of liquid, pinto beans, black olives, fresh parsley.

4. 4

   Carefully squeeze the bag to force out any air; seal the bag.

5. 5

   In a 1 quart freezer bag, place: Monterey Jack cheese.

6. 6

   Carefully squeeze the bag to force out any air; seal the bag.

7. 7

   Cooking Instructions.

8. 8

   Thaw completely.

9. 9

   Prepare cornbread, set aside.

10. 10

    Preheat oven to 350 degrees.

11. 11

    Saute TVP crumbles and onion in a large skillet over medium heat.

12. 12

    Add the contents from the bag containing the taco seasoning, tomatoes, beans, olives and parsley.

13. 13

    Mix together well.

14. 14

    Transfer to a 2 1/2 quart baking dish and sprinkle with cheese.

15. 15

    Top with prepared cornbread mix.

16. 16

    Bake for 15 minutes, or until lightly browned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.