23 Reviews of Southwest Vegetarian Bake

From: Engrossed

On Feb 2, 2007

Yummmy! I followed the recipe except I added a vegetable boullion cube to the rice. I didn't have mexicorn so used niblets and a 4oz can of diced green chilies. Mine came out a little soupy so I wonder if I should have drained the tomatoes and salsa as well? I think this might be good with some added spices...perhaps a taco seasoning pack? It was very flavorful without them though. I also enjoyed the textures. Thank you so much for this keeper recipe! Made for Zaar Tag.

From: dallasdiva

On Feb 16, 2009

This was excellent! I added ground cumin, chile powder, and a finely chopped zucchini. Also cut the fat with nonfat sour cream and reduced the cheese by 25%. It was still awesome! While cooling, sprinkled chopped cilantro on top. Hubby loved it, and even took leftovers for lunch. Also makes a superb filling for tacos...

From: wife2abadge

On Jul 11, 2007

Mmmmm...I loved this! I used only 1/2 cup of cheese total (the 2% Mexican blend), and used lowfat plain yogurt instead of sour cream. Six servings is quite generous — we had five at dinner and only ate about half of the casserole.

From: Chef #421689

On Apr 13, 2007

Excellent flavor, not too heavy..loved it! I agree though, you need to drain the tomatoes and salsa as much as possible. I used 3 bean salsa I bought at Target.

From: craftymama

On Sep 25, 2008

This was very good. My daughter loved it. I wanted to cut the calories so I cut the cheese in half and used fat free sour cream. Mine turned out a bit soupy so next time I will use more rice or drain the tomatoes. thanks for sharing

From: lmg11283

On Feb 7, 2008

We really liked this! I added some cubed chicken and made a meal of it. I accidentally added too much sour cream, so it was a bit soupy, but still yummy. Can't wait to make it again!

From: Pixie's Kitchen

On Feb 14, 2008

I used saffron rice and then vegan sour cream and cheese. It was awesome and everyone in the family had seconds. Thank you for posting such a great recipe that was really easy to prepare.

From: Amjam811

On Sep 7, 2008

Very hearty!! I added corn, and instead of sour cream added a can of cream of mushroom soup. I will definitely make this again!!

From: Redsie

On Jan 22, 2008

This was a great mix of flavours - loved the brown rice with tomatoes!! Used low-fat sour cream. This is perfect weeknight meal!! We loved it! Thanks Sweety!

From: Chef likestocook

On Jan 24, 2007

My daughter just had a baby and I am staying with her this week. I have been cooking and trying out new recipes each night. My son in law is trying to watch his cholesterol and I wanted to try this since it had no meat. We all loved it! We did leave out the black olives, and the store did not have mexicorn (I just used the niblets corn). I served it with a spinach and fruit salad and cornbread. We were all full and I will make this again when I get home for my DH.