Servings: 6 to 8

1 cup Butler’s Soy Curls OR equivalent 1 cup Butler’s Soy Curls OR equivalent
1 bag tortilla chips, some crushed 1 bag tortilla chips, some crushed
1 10oz can Rotel tomatoes, undrained for spicier result, use the hotter rotel 1 10oz can Rotel tomatoes, undrained for spicier result, use the hotter rotel
1 can cream of mushroom soup 1 can cream of mushroom soup
1 small can sliced mushroom 1 small can sliced mushroom
1 7oz can Ortega Fire Roasted Diced Green Chiles 1 7oz can Ortega Fire Roasted Diced Green Chiles
½ - ¾ cups mayonnaise (optional) ½ to ¾ cups mayonnaise (optional)
1½ cups RBH shredded cheese mix OR super market Mexican Cheese Mixture 1½ cups RBH shredded cheese mix OR super market Mexican Cheese Mixture

Prepare the soy curls per package directions. Mix together your Rotel, soup, mushrooms, Green Chiles. Heat this mixture in a microwave in until warmed through and then add the prepared soy curls. Add mayonnaise if needed, just to thin enough to be able to spread.
In a casserole sprayed with non-stick spray, layer ½ your chips, ½ your mixture, then ½ of the cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350°F (180°C) for 30 minutes or until hot and bubbly.
Serve and enjoy!

All soup, cheeses, and Mayo can be substituted with vegan alternatives making this a Vegan casserole.  All soup, cheeses, and Mayo can be substituted with vegan alternatives making this a Vegan casserole.