Mexican Tomatillo Casserole


| 2/5/2015 9:39:00 AM


Erin SheehanWe canned a whole lot of tomatillo salsa last fall. Although we only had two plants, they were very prolific. Beyond making salsa, I don’t really know what to do with tomatillos, so I’ve been trying to figure out ways to use up some of the salsa. This recipe is a great way!

This recipe is easy to put together and will feed a crowd. It works well for brunch or dinner.

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Mexican Tomatillo Casserole



1 package (12 ounces) frozen spinach
1 tablespoon vegetable oil
2 green bell or ancho peppers, chopped
6 eggs (lightly beaten)
16 ounces firm tofu, drained and mashed
4 tomatoes, chopped and well drained (I used frozen garden tomatoes)
1 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
6 large (12 inch) flour tortillas
2 cups tomatillo salsa



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