15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded
Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.
Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.
Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.
Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.
adapted from: Skinnytaste & Pinch & Swirl
Showing posts with label casseroles. Show all posts
Showing posts with label casseroles. Show all posts
Wednesday, January 17, 2018
Tuesday, July 29, 2014
Baked Ravioli aka Lazy Lasagna
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
from: Martha Stewart
note: I usually replace the tomatoes & spices with a jar of spaghetti sauce. Quick & easy!!
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
from: Martha Stewart
note: I usually replace the tomatoes & spices with a jar of spaghetti sauce. Quick & easy!!
Saturday, February 22, 2014
Hamburger Potato Casserole
1 lb. ground beef
2 large potatoes (4 small), peeled & cut into bite-size pieces
1 - 1 1/2 cups carrots, peeled & cut into bite-size pieces
1 can Cream of Chicken Soup
2/3 c. milk
Onion
Salt & pepper
1-2 T. Butter
In large frying pan, melt 1-2 T. butter, add potatoes & carrots, add salt & pepper to taste, cover, & cook until tender. Stir frequently.
While vegetables are cooking, brown hamburger. I use dried, minced onions and add them to the beef while it's cooking. Also salt & pepper to taste.
Place the browned ground beef in casserole dish. Top with vegetables. Mix the soups and milk together and pour over the casserole. Cover with foil and bake at 375 for 20 minutes. Remove foil and continue baking for another 10 minutes.
from: Preston family favorites
2 large potatoes (4 small), peeled & cut into bite-size pieces
1 - 1 1/2 cups carrots, peeled & cut into bite-size pieces
1 can Cream of Chicken Soup
2/3 c. milk
Onion
Salt & pepper
1-2 T. Butter
In large frying pan, melt 1-2 T. butter, add potatoes & carrots, add salt & pepper to taste, cover, & cook until tender. Stir frequently.
While vegetables are cooking, brown hamburger. I use dried, minced onions and add them to the beef while it's cooking. Also salt & pepper to taste.
Place the browned ground beef in casserole dish. Top with vegetables. Mix the soups and milk together and pour over the casserole. Cover with foil and bake at 375 for 20 minutes. Remove foil and continue baking for another 10 minutes.
from: Preston family favorites
Sunday, September 29, 2013
Overnight French Toast Casserole
1/4 c. butter, melted
3/4 c. packed light brown sugar
1 loaf French bread
8 eggs, slightly beaten
1 cup whole milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, measured then chopped
1/8 teaspoon salt
(optional) maple syrup and powdered sugar for topping
In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
Tear bread into bite-size chunks, place in the baking dish. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread chunks, sprinkle with pecans. Cover tightly with foil and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. Bake casserole, covered for 30-35 minutes, remove foil and bake for 10-15 minutes more, checking to make sure casserole is no longer soggy. If top starts browning too quickly place a foil loosely over the top of the casserole.
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
adapted from: Tablespoon.com
3/4 c. packed light brown sugar
1 loaf French bread
8 eggs, slightly beaten
1 cup whole milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, measured then chopped
1/8 teaspoon salt
(optional) maple syrup and powdered sugar for topping
In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
Tear bread into bite-size chunks, place in the baking dish. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread chunks, sprinkle with pecans. Cover tightly with foil and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. Bake casserole, covered for 30-35 minutes, remove foil and bake for 10-15 minutes more, checking to make sure casserole is no longer soggy. If top starts browning too quickly place a foil loosely over the top of the casserole.
Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
adapted from: Tablespoon.com
Broccoli & Chicken Casserole
2 heads fresh broccoli, steamed
1/4 c. butter
6 T. flour
salt & pepper to taste
2 c. chicken broth
1/2 c. whipping cream
1 whole chicken, cooked & deboned
1/2 c. grated Parmesan cheese
Melt butter, blend in flour, salt & pepper. Add chicken broth and cook until mixture thickens. Stir in cream.
Place 1/2 broccoli & 1/2 chicken in a 9x13 pan, pour half of the sauce over. Place remaining broccoli & chicken in pan. Add cheese to remaining sauce and pour over over the casserole. Sprinkle with more cheese.
Bake at 350 for 25-30 minutes.
from: Preston family favorites
1/4 c. butter
6 T. flour
salt & pepper to taste
2 c. chicken broth
1/2 c. whipping cream
1 whole chicken, cooked & deboned
1/2 c. grated Parmesan cheese
Melt butter, blend in flour, salt & pepper. Add chicken broth and cook until mixture thickens. Stir in cream.
Place 1/2 broccoli & 1/2 chicken in a 9x13 pan, pour half of the sauce over. Place remaining broccoli & chicken in pan. Add cheese to remaining sauce and pour over over the casserole. Sprinkle with more cheese.
Bake at 350 for 25-30 minutes.
from: Preston family favorites
Thursday, July 25, 2013
Blueberry French Toast Casserole
{French Toast}
1 loaf french bread
1 8 oz pkg cream cheese, room temperature
1 c blueberries, fresh or frozen
9 large eggs
1 c milk or half & half
1/3 c maple syrup or honey
{Blueberry Sauce}
1 c sugar
2 Tbsp cornstarch
1 c water
1 c blueberries, fresh or frozen
1 Tbsp butter
Spray 9 X 13 inch dish with cooking spray. Cut or tear bread into cubes and arrange in the bottom of dish. Cut cream cheese into 1" cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
In mixing bowl, combine eggs, milk, & maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but isn't soggy. Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350. Place covered casserole in oven & bake for 30 minutes. Remove foil & bake for another 25-30 minutes or until top is golden brown & the center is set.
While the casserole is baking, make the blueberry sauce, serve over top of casserole.
Blueberry Sauce: (You can make this while casserole is baking or make ahead of time and refrigerate, then warm up before serving.)
Stir together sugar and cornstarch in a medium sauce pan. Add water & stir until smooth. Heat to boiling and stir 2-3 minutes until thickened.
Add blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst...it's good to keep some of the blueberries whole. Remove from heat & stir in butter. Store in plastic or glass container and refrigerate until ready to use.
adapted from: Just a Pinch
1 loaf french bread
1 8 oz pkg cream cheese, room temperature
1 c blueberries, fresh or frozen
9 large eggs
1 c milk or half & half
1/3 c maple syrup or honey
{Blueberry Sauce}
1 c sugar
2 Tbsp cornstarch
1 c water
1 c blueberries, fresh or frozen
1 Tbsp butter
In mixing bowl, combine eggs, milk, & maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but isn't soggy. Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350. Place covered casserole in oven & bake for 30 minutes. Remove foil & bake for another 25-30 minutes or until top is golden brown & the center is set.
While the casserole is baking, make the blueberry sauce, serve over top of casserole.
Blueberry Sauce: (You can make this while casserole is baking or make ahead of time and refrigerate, then warm up before serving.)
Stir together sugar and cornstarch in a medium sauce pan. Add water & stir until smooth. Heat to boiling and stir 2-3 minutes until thickened.
Add blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst...it's good to keep some of the blueberries whole. Remove from heat & stir in butter. Store in plastic or glass container and refrigerate until ready to use.
adapted from: Just a Pinch
Wednesday, March 6, 2013
Tuna Noodle Casserole
8 ounces wide egg noodles
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray
Preheat broiler.
Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
from: Cooking Light
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray
Preheat broiler.
Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
from: Cooking Light
Monday, February 13, 2012
Greek Pastitsio Casserole
12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley
Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.
In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.
While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.
Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.
Audrey's little note: serve with PW Greek Salad.
from: My Kitchen Cafe
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley
Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.
In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.
While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.
Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.
Audrey's little note: serve with PW Greek Salad.
from: My Kitchen Cafe
Thursday, March 11, 2010
Hungry Jack Casserole
Meat Mixture:
1 lb. ground beef
chopped onion
2 T. brown sugar
1 1/2 T. lemon juice
1 1/2 T. Worcestershire sauce
1 can pork and beans
salt & pepper
1/2 c. cheddar cheese, shredded
Biscuit Mixture:
1 c. self-rising flour (substitute by placing 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup, add all-purpose flour to measure 1 cup)
1/2 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
Brown ground beef and onion. Add brown sugar, lemon juice, worcestershire and beans. Add salt & pepper to taste. Transfer mixture to casserole dish.
In a small bowl, combine the flour and cheese. Stir in milk and mayo just until moistened. Drop biscuit mixture onto meat mixture. Bake at 400 degrees F for 15-20 minutes or until biscuits are golden brown.
Sprinkle with shredded cheese and bake for another 5 minutes, until cheese is melted.
Audrey's little note: this is Mason's ALL-TIME favorite dish! (You can use a tube of Pillsbury Grands Flaky biscuits instead of the drop biscuits if you wish--just cut them in half and layer them on top of the meat mixture.)
adapted from: Thomas 2nd Ward cookbook
1 lb. ground beef
chopped onion
2 T. brown sugar
1 1/2 T. lemon juice
1 1/2 T. Worcestershire sauce
1 can pork and beans
salt & pepper
1/2 c. cheddar cheese, shredded
Biscuit Mixture:
1 c. self-rising flour (substitute by placing 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup, add all-purpose flour to measure 1 cup)
1/2 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
Brown ground beef and onion. Add brown sugar, lemon juice, worcestershire and beans. Add salt & pepper to taste. Transfer mixture to casserole dish.
In a small bowl, combine the flour and cheese. Stir in milk and mayo just until moistened. Drop biscuit mixture onto meat mixture. Bake at 400 degrees F for 15-20 minutes or until biscuits are golden brown.
Sprinkle with shredded cheese and bake for another 5 minutes, until cheese is melted.
Audrey's little note: this is Mason's ALL-TIME favorite dish! (You can use a tube of Pillsbury Grands Flaky biscuits instead of the drop biscuits if you wish--just cut them in half and layer them on top of the meat mixture.)
adapted from: Thomas 2nd Ward cookbook
Sunday, January 25, 2009
Sheepherder's Pie
1 lb. ground beef
salt, pepper, seasoning salt
chopped onion
3-4 medium to large russet potatoes, peeled & sliced
1 can Cream of Chicken soup
milk
brown gravy seasoning packet
frozen corn
cheddar cheese, grated
Bring salted water to boil, add potatoes, cook until soft, about 13 minutes.
While potatoes are boiling, in a large skillet, season ground beef with salt, pepper, seasoning salt and onions, then brown and drain. Add soup & enough milk to make a gravy consistency. Sprinkle with some of the gravy seasoning to taste...I probably use 1/4 to 1/3 of the packet. Mix the frozen corn in with the gravy mixture and set aside.
Mash the potatoes and spread them over the gravy mixture, top with cheese. Bake at 350 for 15 minutes, or until cheese is bubbly. Enjoy!
Audrey's little note: This is EASILY one of my family's favorite meals. Sometimes I change it up and use Cream of Mushroom soup and add a big scoop of sour cream just before adding the corn to give it a stroganoff kind of flavor.
from: Preston family favorites
salt, pepper, seasoning salt
chopped onion
3-4 medium to large russet potatoes, peeled & sliced
1 can Cream of Chicken soup
milk
brown gravy seasoning packet
frozen corn
cheddar cheese, grated
Bring salted water to boil, add potatoes, cook until soft, about 13 minutes.
While potatoes are boiling, in a large skillet, season ground beef with salt, pepper, seasoning salt and onions, then brown and drain. Add soup & enough milk to make a gravy consistency. Sprinkle with some of the gravy seasoning to taste...I probably use 1/4 to 1/3 of the packet. Mix the frozen corn in with the gravy mixture and set aside.
Mash the potatoes and spread them over the gravy mixture, top with cheese. Bake at 350 for 15 minutes, or until cheese is bubbly. Enjoy!
Audrey's little note: This is EASILY one of my family's favorite meals. Sometimes I change it up and use Cream of Mushroom soup and add a big scoop of sour cream just before adding the corn to give it a stroganoff kind of flavor.
from: Preston family favorites
Thursday, November 6, 2008
Spaghetti Pie
1 (6 oz.) package spaghetti, cooked and drained
2 T. butter
1/2 c. grated Parmesan cheese
2 eggs
1 c. cottage cheese
1 lb. hamburger, browned and drained
1/2 c. onion, chopped
1 (14 oz.) jar spaghetti sauce
1/2 c. grated mozarella
Stir butter into hot spaghetti; mix in eggs and Parmesan cheese. Form mixture into a "crust" in a pie tin or casserole dish. Sprinkle cottage cheese over crust. Mix browned and drained hamburger with spaghetti sauce, pour over cottage cheese. Bake at 350 for 20 minutes. Sprinkle grated mozzarella cheese on top and bake for another 5 minutes.
from: Thomas 4th Ward cookbook
2 T. butter
1/2 c. grated Parmesan cheese
2 eggs
1 c. cottage cheese
1 lb. hamburger, browned and drained
1/2 c. onion, chopped
1 (14 oz.) jar spaghetti sauce
1/2 c. grated mozarella
Stir butter into hot spaghetti; mix in eggs and Parmesan cheese. Form mixture into a "crust" in a pie tin or casserole dish. Sprinkle cottage cheese over crust. Mix browned and drained hamburger with spaghetti sauce, pour over cottage cheese. Bake at 350 for 20 minutes. Sprinkle grated mozzarella cheese on top and bake for another 5 minutes.
from: Thomas 4th Ward cookbook
Friday, October 31, 2008
Enchiladas
1 can tomato soup
1 (8 oz.) can tomato sauce
1 can enchilada sauce
1 1/2 lb. hamburger
1 medium onion
12 flour tortillas
1/2 lb. grated cheese
Combine soup, tomato sauce and enchilada sauce in a medium flat bowl. Brown hamburger and onion. Dip a tortilla shell in sauce, covering both sides. Spoon in meat, cheese and 1 T. sauce. Roll and place flap side down in greased 9 x 13 pan. Bake at 375 for 30 minutes.
Audrey's little note: You can also use leftover, shredded roast beef with corn tortillas...really yummy.
Audrey's little note #2: try this enchilada sauce...really, really yummy.
from: Thomas 2nd Ward cookbook
1 (8 oz.) can tomato sauce
1 can enchilada sauce
1 1/2 lb. hamburger
1 medium onion
12 flour tortillas
1/2 lb. grated cheese
Combine soup, tomato sauce and enchilada sauce in a medium flat bowl. Brown hamburger and onion. Dip a tortilla shell in sauce, covering both sides. Spoon in meat, cheese and 1 T. sauce. Roll and place flap side down in greased 9 x 13 pan. Bake at 375 for 30 minutes.
Audrey's little note: You can also use leftover, shredded roast beef with corn tortillas...really yummy.
Audrey's little note #2: try this enchilada sauce...really, really yummy.
from: Thomas 2nd Ward cookbook
Sunday, October 19, 2008
Swiss Chicken
4 large boneless, skinless chicken breasts
6 slices Swiss cheese
1 10 oz. can cream of mushroom soup
1 c. white wine (or white grape juice)
2 c. seasoned dry stuffing mix
3/4 stick butter or margarine, melted
Spray one 9x13 or two 8x8 baking dish(es) with cooking spray.
Place chicken breasts in the prepared baking dish(es) and cover each cutlet with a slice of cheese. Set aside.
In a bowl stir together the soup and wine until combined.
Spoon equal amounts of the soup mixture over each chicken cutlet. Sprinkle equal amounts of the stuffing mix and melted butter over each dish.
Preheat oven to 350, bake uncovered for 1 hour or until chicken is done.
You can freeze your extra dish: cover with plastic wrap and heavy aluminum foil. To prepare, thaw in refrigerator and cook as directed above...if you don't have time to thaw, increase cooking time to 1 hour, 30 minutes and cover with foil for last 30 minutes.
Audrey's little note: I love this version of chicken/stuffing casserole--the flavors of the cheese and the sweet juice or wine (I've used both...the wine makes the dish a little saltier) are a nice surprise...can anyone tell I'm a sucker for sweet stuff? ;)
from: Dream Dinners cookbook
6 slices Swiss cheese
1 10 oz. can cream of mushroom soup
1 c. white wine (or white grape juice)
2 c. seasoned dry stuffing mix
3/4 stick butter or margarine, melted
Spray one 9x13 or two 8x8 baking dish(es) with cooking spray.
Place chicken breasts in the prepared baking dish(es) and cover each cutlet with a slice of cheese. Set aside.
In a bowl stir together the soup and wine until combined.
Spoon equal amounts of the soup mixture over each chicken cutlet. Sprinkle equal amounts of the stuffing mix and melted butter over each dish.
Preheat oven to 350, bake uncovered for 1 hour or until chicken is done.
You can freeze your extra dish: cover with plastic wrap and heavy aluminum foil. To prepare, thaw in refrigerator and cook as directed above...if you don't have time to thaw, increase cooking time to 1 hour, 30 minutes and cover with foil for last 30 minutes.
Audrey's little note: I love this version of chicken/stuffing casserole--the flavors of the cheese and the sweet juice or wine (I've used both...the wine makes the dish a little saltier) are a nice surprise...can anyone tell I'm a sucker for sweet stuff? ;)
from: Dream Dinners cookbook
Monday, October 13, 2008
Taco Bake
1 lb. ground beef
1 15 oz. can of chili
1 8 oz. can tomato sauce
1 onion chopped
1 c. frozen corn kernels (optional)
1/2 t. garlic salt or powder
1/2 t. chili powder
1/2 t. black pepper
1/2 lb. grated cheddar cheese
3 oz. corn chips
Brown meat, add onion, chili, tomato sauce, garlic & pepper. Add corn if desired.
Grease a casserole dish. Crush 1/2 of the corn chips & sprinkle in the dish. Add half the chili-beef mixture, then cheese. Repeat chips, chili & cheese.
Bake 15-20 minutes at 350. Serve with green salad including chopped tomatoes, cucumber, shredded cheese, chopped cilantro, & ranch dressing. Sliced oranges go well with this meal as well. Yummo!
Audrey's little note: I've been making this dish for as long as I've been married, and it is always loved.
adapted from: the Morning News paper
1 15 oz. can of chili
1 8 oz. can tomato sauce
1 onion chopped
1 c. frozen corn kernels (optional)
1/2 t. garlic salt or powder
1/2 t. chili powder
1/2 t. black pepper
1/2 lb. grated cheddar cheese
3 oz. corn chips
Brown meat, add onion, chili, tomato sauce, garlic & pepper. Add corn if desired.
Grease a casserole dish. Crush 1/2 of the corn chips & sprinkle in the dish. Add half the chili-beef mixture, then cheese. Repeat chips, chili & cheese.
Bake 15-20 minutes at 350. Serve with green salad including chopped tomatoes, cucumber, shredded cheese, chopped cilantro, & ranch dressing. Sliced oranges go well with this meal as well. Yummo!
Audrey's little note: I've been making this dish for as long as I've been married, and it is always loved.
adapted from: the Morning News paper
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