Southwestern Bake

5 from 5 votes

Southwestern bake is a comforting vegan casserole with lentils, vegetables, and noodles in a slightly spicy sauce and cornbread topping. Take a bite of this savory, sweet vegan southwestern bake recipe and fall in love.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Entrees

Cuisine: Mexican

Diet: Diabetic, Vegan, Vegetarian

Servings: servings

Calories: 419kcal

Author: Kathy Carmichael

Ingredients

8 ounces elbow macaroni cooked half the recommended package instructions
1 large white onion diced
2 cloves garlic minced
30 ounces diced tomatoes
15 ounces pinto beans or beans of choice
4 ounces green chilies
2 ½ cups cooked brown lentils I used Trader Joes steamed lentils
2 jalapeños seeded and diced
1 package vegan taco seasoning

Oil-Free Cornbread Recipe (optional)

1 recipe oil-free cornbread

Instructions

Preheat oven to 375 degrees.
Prepare the cornbread mixture.
Cook macaroni noodles half the time recommended; drain and set aside.
In a large skillet, saute onions and garlic until the onions are translucent.
Add cooked lentils, diced tomatoes, pinto beans, green chilies, jalapenos, taco seasoning, and green chilies.
Stir together until combined, and then heat through.
Stir in half-cooked noodles.
Pour into a 9X13 in a casserole dish (I used a glass Pyrex dish) or spoon into individual ramekins dishes (single servings).
Now, spoon a thin layer of the cornbread mixture over the top of the 9 x 13-inch casserole dish or the individual ramekins.
Using a butter or cake knife, carefully spread the cornbread batter over the top without stirring it into the noodle mixture.
Place in the oven for 25 minutes until the cornbread is brown.
Remove from the oven and allow a few minutes to set up before servings.
Spoon noodles topped with cornbread into individual bowls or serve the individual ramekins.
Serve with hot sauce and extra jalapenos for the spicy lovers in your family.

Notes

If skipping the cornbread topping, cook the casserole covered in a 375-degree oven for 35 minutes and uncovered for 10 minutes.
Depending on the size of the individual ramekins, adjust time accordingly, as smaller servings may cook faster.
Only cook the noodles for half the time on the package since they cook for the second time in the oven.
Deseed the jalapenos for a less spicy option, or leave a few seeds for a spicier version.
Reheat the leftover casserole in the microwave or cover it and place it in a 325-degree oven for 20 minutes.
Freeze the noodle portion without cooking it in the oven or adding cornbread topping for up to 2 months. Then, allow thawing entirely before adding the cornbread topping and baking.

Nutrition