I don’t remember how we got to talking about Cheezits at work but we did and Cheezits are amongst my favorite junk foods. So it was a happy reminicing time for all.

I’m also not perfectly sure how we got from talking about how wonderful Cheezits are to me giving myself the challenge of coming up with a tastey Cheezit Casserole.

This picture shows the result of that challenge…

It was a gourmet Cheezit Casserole including

grilled green pepper, zucchini, corn and onion

mixed together with a whole grain macaroni and black beans

and a complex tomato sauce seasoned with jalapenos, cumin, cilantro, chili powder, lime and a few other things I can’t remember right now since I tend to cook for myself in an improvisational style meaning that I usually have very little recollection of what the hell is in anything I make.

All of that topped with toasted Cheezits and a sharp Wisconsin cheddar cheese and more corn kernels.

It was pretty and tasted okay, but could have used a little more sauce. That’s the kind of thing you learn when you’re making a complicated Cheezit Casserole.