Hodge Podge Casserole

The other day I decided it was time to put together an everything-but-the-kitchen-sink meal. I have beans filling my cupboard from our Pantry Share we got in the fall from Wolf Pine Farm. I decided to make those the base of the casserole, then clean out the cupboards and fridge from there. What I ended up with was a nice Tex-Mex kind of meal that was incredibly filling a versatile. I served it up with fresh shredded sharp cheddar cheese, sour cream, salsa, and some homemade hot sauce. Delicious!

Hodge Podge Casserole
(Serves 6)

4 C of beans (we used a mix of black and pinto)
1 C cooked brown rice
1 red pepper, chopped
1 onion, chopped
2 T garlic, sliced
1/2 package of polenta (the type that comes in a tube, or make your own)
1/2 C nutritional yeast cheese (you can replace this with any type of cheese)
9 taco shells, broken into pieces
1 C cheddar cheese, shredded
1/2 T olive oil
1 T chili powder
1 t garlic salt
salt & pepper, to taste
bacon grease (or butter)

Grease a large glass casserole dish with bacon grease and place slices of polenta along the bottom. Heat oil over medium heat, then saute peppers, onions and garlic until soft. Stir in chili powder, garlic salt and nutritional yeast, then gently stir in rice. Place that layer over the polenta, then pour beans over that. Sprinkle with 1/2 the cheddar cheese, some salt and pepper. Cover with broken taco shells, then sprinkle the rest of the cheese over the top. Bake for 45 minutes in 400 degree oven, covered. Then remove cover and bake another 15 minutes, to crisp up the top.