This is a fabulous casserole! I doubled the cumin and added the enchilada sauce to the vegetable mixture and cooked everything together. I also added 1/2 tsp crushed chipotle pepper and 2 tsp Mexican oregano. I didn't drain the tomatoes; next time I will dice them finer or use Rotel and omit the chipotles. It was even better the next day! I am going to freeze some to see how it holds up. This will be a perfect dish for my monthly potluck group! Thanks, Eating Well, for such a delicious recipe!