I had never heard of King Ranch casserole until I saw this post on Chez Cayenne. I thought the flavors sounded delicious, so I decided to make it myself. This casserole, reminiscent of enchiladas, consists of beans, fresh peppers and mushrooms, and a delicious creamy sauce. I’m not kidding, this was one of the best sauces I’ve had in a really long time!
Her recipe calls for veggie chicken or seitan; I used tofu instead. I sliced the tofu (9 oz) into cubes, splashed some Bragg’s on it, and baked it in the oven at about 350 until it got crispy around the edges, turning once during cooking. In the interest of using up things I had on hand, I used 12 ounces of oniony salsa left over from a party instead of an onion and a can of rotel.
I also used sour cream and a Mexican cheese rather than using the vegan versions, although I’m sure it would be easy enough to use those as well. I didn’t use roasted red peppers because I couldn’t get the jar open (embarrassing, I know). I think next time I’ll just add some fresh red peppers in with the poblano. For small white beans I used cream peas since I had some in the freezer that needed using.
These are the mushrooms and the poblano. Don’t they look delicious? This was my first time cooking with a poblano – it’s a really mild pepper, and easy to work with.
This is the cream sauce. It has some sour cream and cheese in it, but really not that bad for you overall. And the taste is HEAVENLY!