Vegetarian

Creamy Enchilada Casserole

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<p>From The Vegetarian Family Cookbook, by Nava Atlas, reprinted with permission.</p>

By Nava Atlas

Here's another great vegetarian casserole dish that is quick and easy and your children will love. Ingredients for a vegan dish are provided.

**Filling**
1 tbsp. light or extra-virgin olive oil
1 small onion
1 garlic clove, minced
16-ounce can vegetarian refried beans
1/2 cup mild or medium-hot bottled salsa or 4-ounce can mild chiles
½ tsp. dried oregano
**Sauce**
1 1/4 cup low-fat milk, rice milk, or soy milk
2 tbsp. unbleached white flour
1 1/2 cups Monterey Jack or Jack-style nondairy cheese
**Plus**
8–10 6-inch corn tortillas, cut in halves
1 scallion, thinly sliced
salsa for topping, optional


<p>Preheat oven to 400&deg; F. Lightly oil shallow, round 2-quart casserole or 9-by-13-inch baking pan.<br /> <br /> To make filling, saut&eacute; onion in oil in medium skillet till golden. Stir in remaining filling ingredients. Continue cooking until heated through.<br /> <br /> For sauce, heat 1 cup milk in small saucepan. Dissolve flour in remaining milk. Whisk it into saucepan, then sprinkle in 1 cup cheese. Gently simmer, stirring frequently. Cook until thickened.<br /> <br /> Line prepared pan with single layer of halved tortillas. Spread filling evenly over tortillas. Cover with remaining tortilla halves. Pour cheese sauce evenly over tortillas; sprinkle with scallions and remaining cheese. Bake 15 minutes or until cheese is bubbly. Serve immediately. Top with salsa, if desired.</p> <p>Serves 6</p>