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Chili Corn Casserole

By Deborah Toczek in the book “Regenerative Diet”

Yield: 6 servings

INGREDIENTS:

CASSEROLE:

· 3 ½ cups steamed corn
· 3 ½ cups steamed brown rice
· 1 tsp garlic powder
· 1 tsp crushed chili peppers
· 1/8 tsp cumin
· 3 cups homemade tomato sauce
· 1 tsp cayenne
· ½ cup green pepper (chopped)
· 1 cup chopped onion

TOPPING:

· 1 cup tofu
· 1 cup homemade tomato sauce
· ¼ cup chopped green pepper

DIRECTIONS:

Combine all casserole ingredients in a 2-quart casserole dish.  Cover with topping. Place in oven at 150 degrees for 1 hour.  Garnish with green pepper rings and mushroom slices.

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