Laura and I made Mexican Casserole again on Friday. This picture is just before we delivered it into the oven. This is one of the few recipes that I experiment with regularly, and can make without consulting any recipes. This time, I chopped up a medium onion, and a sweet red pepper, and sweated those for about 5 minutes until they were translucent. Then I made a roux with some flower and 2 cups of vegetable broth. I think it wasn't as thick as they normally are due to the lack of dairy, but it still came out reasonably thickened.

At this point, I realized that we didn't have any cheese in the house for the topping. What good is Mexican Casserole without cheese?! So, in my sickened state, Laura made me go to Wild Oats in order to buy a block of cheese. Leaving Laura in charge of the food was tough, but she did admirable job.

Given the smooth consistency of the meal, it was relatively nice on my horribly disfigured throat, and I swear it was one of the best casserole's I've made yet!