Mexican Casserole

1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 packet Taco Seasoning mix (1/4 cup)
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream
fresh cilantro

Brown meat with diced onion over medium heat. Add the taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.

TATOR TOT CASSEROLE

1 Lb. hamburger
Large pkg. frozen tator tots
Can: Cream of Chicken soup
Milk in can after emptying out soup

In a 9x13 pan spread raw hamburger. Spread tator-tots over hamburger. Cover with soup. Fill can with milk and pour over casserole. Spread evenly. Bake at 350 for 30 min. YOUR KIDS WILL LOVE IT!

Tamale Pie

Fry 1 lb. of ground beef with 1 onion, 1 glove of garlic, 1 bell pepper all chopped fine. Add 1 lg can of whole tomatoes, cut in quarters, add 1 can corn, 1 can whole black olives. Add spices: 1 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. ground coriander, 1/4 tsp. oregano, 1/4 tsp black pepper, 1/8 tsp cloves, 1/8 tsp garlic powder, 1 1/2 tsp salt.
Cook slowly for 15 minutes.

Mix in a seperate bowl: 1 cup yellow corn meal, 1 cup milk, 3 beaten eggs.

Then add corn meal to beef mixture, mix well. Pour into large deep casserole pan. Bake at 350 for 1 hour.

Tamale Casserole Supreme

1 pound ground beef
1/2 pound chorizo (Mexican sausage)
1 -14 1/2 ounce can whole kernel corn
1 can Ro-tel tomatoes cut up
3 1/2 ounces sliced black olives
1 tbsp. seasoning salt
1 pkg taco seasoning mix
1 egg well beaten
1 1/4 cup cornmeal
1/2 grated jack or cheddar cheese

Brown beef and chorizo together. Drain most of fat. Pre-mix egg, milk and cornmeal. Put all the other ingredients except cheese into crock-pot (Including meat). Mix thoroughly. Place egg, milk, cornmeal mixture on top. Cook 5-6 hours on High or 10-12 hours on Low.

Add cheese 5-10 minutes before serving.

Leftover Turkey Casserole

2 boxes Stovetop Stuffing
2 cups cooked turkey
gravy
mashed potatoes
1 cup cheddar cheese

Cook stuffing according to package directions. Place in bottom of 9X13 pan. Top with Turkey. Cover with gravy then mash potatoes and sprinkle with cheddar cheese. Cook at 350 degrees for approximately 25 minutes until heated through.

Turkey Casserole

bite size pieces of leftover turkey
2 cans cream of chicken soup
2 cups sour cream
1 large bag mixed veggies (defrosted, cauliflower, broccoli, carrots, yellow squash)
1 package frozen corn
1 package Stovetop stuffing
1/4 cup butter

Place bite size pieces of leftover turkey to cover bottom on 9X13 pan. Mix together cream of chicken soup and sour cream. Pour over turkey. Place defrosted veggies over turkey mixture. Top veggies with frozen corn and then with Stovetop.

Spread butter on top. Bake at 350 degrees covered for about 20 minutes. Then remove cover, bake 20 minutes until top is crunchy.

Rice Ground Beef Casserole

1 cup uncooked rice
1 can whole kernel corn
1/4 cup chopped onion
1 lb. ground beef
3 cans tomato sauce
1 2/3 cup water
1 tsp. Worcestershire sauce
1 or 2 cups grated cheese
1 small green chili pepper, chopped fine

Put into a 2 quart baking dish with tight fitting lid, rice, corn, salt and pepper to taste, onion, ground beef(uncooked broken into small pieces), tomato sauce, water, chili pepper, Worcestershire sauce. Mix up well and bake 1 1/2 hours at 350 degrees. Top with cheese and bake until cheese is melted and bubbly, about 10 or 12 minutes with lid off.

Mexican Casserole

1 clove Garlic, chopped
1 lb. hamburger

Brown meat, add onions and garlic. Drain off fat.

1 doz. tortillas
1 (no. 2) can tomatoes, mashed
2 (no. 2) cans kidney beans
1 (no. 2) can chile without beans
2 tsp. salt
1/2 tsp. pepper
1 tsp. chili pepper

Mix well. Put layers tortillas and a layer of meat topped with 1 cup cheese (grated). Bake 30-45 minutes at 350 degrees.

Taco Casserole Dish

1 pkg. Fritos corn chips
1 lb. ground beef (chuck)
1 can enchilada sauce
1 can tomato sauce or paste
1/4 lb. cheese, grated
1 small can chopped mushrooms
1 small can pitted olives
1 onion, chopped

Heat sauces, soften Fritos in it. Do not brown meat. Put ingredients in layers, starting and ending with the Fritos. Bake at 350 degrees for 60 minutes until bubbles appear on top.

Biscuit-Topped Spinach Chicken Pie

This is one of our family favorites!

Filling:
2 c. cooked, shredded chicken
1/2 c. (1 medium) onion, chopped
10 oz. package chopped spinach, thawed and drained
2 oz. jar of chopped pimentos, drained
1 c. sour cream
1 egg, slightly beaten
1/2 t. salt
1/4 t. pepper
pinch of nutmeg
1 tsp. minced garlic

Biscuits:
1 2/3 c. flour
1/4 c. butter or margarine, melted
3/4 c. cup buttermilk (may substitute 1 Tbsp. of vinegar in 1 cup of milk)
2 t. baking powder
1/2 t. salt

Heat oven to 350. Mix all the filling ingredients together. Spread in a 9" pie pan. Set aside. Stir together all the biscuit ingredients. Drop by tablespoonsful onto spinach mixture. Bake for 30-40 minutes or until biscuits are golden brown and pie is heated through.

Praline Sweet Potato Casserole

6 lg dark orange sweet potatoes (probably labeled as yams; 5 1/2 lbs), scrubbed
3/4 c milk
1/2 c unsalted butter
3 lg eggs, lightly beaten
3/4 c packed brown sugar

Topping
3 T unsalted butter
3/4 c packed brown sugar
1/2 t salt
1/2 t ground cinnamon
1/2 t freshly grated nutmeg
3/4 c heavy (whipping) cream
1 1/2 c pecans, coarsely chopped
2 t vanilla

Heat oven to 350 degrees. Pierce each potato several times with a fork and place in baking pan. Bake until potatoes are tender when pierced with a fork, 1 1/4 to 1 1/2 hours. Set aside until cool enough to handle.

In small saucepan, heat milk and butter until butter has melted and the mixture is hot but not boiling. Cut potatoes in half, and scoop the flesh into a lg bowl, discarding the skins. Use a potato masher to mash the potatoes. Stir milk mixture into potatoes. Whisk in the eggs and continue to whisking until well combined with potato mixture. Add the brown sugar and stir until thoroughly blended. Butter a 9x13 dish, spread the sweet potato mixture evenly in dish. Set aside while making topping. Increase oven temp to 375 degrees.

Melt butter in 2 quart saucepan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, cream and pecans. Heat to a simmer, and cook, stirring constantly, until the sugar has dissolved and the mixture is thick, about 5 minutes. If the mixture begins to boil and splatter turn down the heat to maintain a simmer. Remove from heat and stir in the vanilla. Pour the topping evenly over the sweet potatoes, spreading it with a rubber spatula.

Bake casserole until topping is slightly crusty and set; about 30 minutes. Serve immediately.

Grandma's Chicken Casserole

2 c cooked chicken, cubed
2 c celery, diced and cooked
3 c cooked rice
2 cans cream of chicken soup
2 T lemon juice
2 T dried minced onion
1 c Mayo

Mix all ingredients in large bowl and place in 9"x13" dish. Refrigerate for several hours or overnight.

Crush 1 cup of corn flakes
2 T melted butter
slivered almonds

Mix butter and cornflakes; put on top just before baking. Add almonds if desired. Bake at 350 degrees for 45 minutes.

Turkey Almondine

3 c Turkey, diced
1 pkg frozen chopped broccoli, thawed
2 can cream chicken soup
2 c mayo
1 t lemon juice
1/4 t curry powder
2 c shredded colby jack cheese

1 c bread crumbs
2 T melted butter
1 c toasted almond slices

Bake almonds on buttered cookie sheet at 325 degrees for 10 min. turn oven off and leave nuts in oven.

Pour broccoli in bottom of 9x13 greased dish. Spread diced turkey on top. Combine soup, mayo, lemon juice & curry in lg bowl/

Mix with a hand mixer, pour over turkey. Top with cheese. Toss crumbs with butter and spread over casserole. Add toasted almonds. Bake 350 degrees for 30 min. Serve hot.

Chicken Enchilada Casserole

1 c chopped onion
1/2 c chopped green bell pepper
2 T butter or margarine
2 c chopped cooked chicken or turkey
1 (4oz) can green chili peppers, rinsed, seeded and chopped
3 T butter
1/4 c flour
1 t ground coriander seed
3/4 t salt
2 1/2 c chicken broth
1 c sour cream
1 1/2 c shredded monterey jack cheese
12 (6 inch) tortillas

In lg saucepan cook onion and bell pepper in 2 T butter until tender, add salt. Combine in a bowl with chopped chicken and chili peppers; set aside.

In the same pan melt 3 T butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 c cheese. Stir 1/2 c of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 c of the chicken mixture. Roll up. Arrange rolls in a 9"x13" pan; pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven about 25 minutes or until bubbly.
Serves 6.

Monterey Chicken - Rice bake

1/2 c cottage cheese
3 oz pack of cream cheese (at room temp)
1 can cream chicken soup
1/2 c sour cream
1 t salt
1/8 t garlic powder
1 can Ortega green chilies
3 c cooked chicken - chopped
3 c cooked rice - cooked in chicken broth
1 c grated jack cheese
1 can pimentos
2 c chopped tomatoes
3/4 c crushed corn chips



Blend soup, cottage cheese, cream cheese, sour cream, salt, and garlic powder till smooth. Add mixture to the rest of the ingredients except corn chips. Put in 9"x15" pan, sprinkle chips on top. Bake for 25-30 minutes at 350 degrees.

Mexicali Casserole

2 lbs ground beef
1 onion
2 cans Rotel tomatoes
1 can mexi corn
Grated cheese
3 boxes jiffy cornbread mix
1 cup milk
3 eggs

Brown the beef with diced onion. Drain off the fat. Pour into a 9"x13" pan. Add the Rotel tomatoes and mix it up. layer the corn on top of the meat mixture. Layer some grated cheese next. In another bowl mix the cornbread mix with the eggs and milk. Pour the cornbread mix on top of the casserole and sprinkle a little cheese on top. Bake at 350 degrees till cornbread is done (around 30 minutes)

Taco Casserole

One of the few casserole that kids love!

Tortillas
1/2 lb. ground meat, browned with onions
1 bottle of Pace medium picante sauce
1 1/2 c. shredded light Cheddar
1 container of light sour cream

Shredded lettuce, diced avocados, chopped tomatoes, sliced black olives as topping


Preheat oven to 350 degrees. Layer in casserole dish the following: tortillas, ground meat, sour cream, picante sauce, shredded Cheddar. Repeat the layers until dish is filled. Cover with foil. Bake in oven until mixture is bubbly, about 30 minutes. Serve with shredded lettuce, chopped tomatoes, diced avocados and sliced black olives as a topping. This is also great with tortilla chips in place of the tortillas.

Chicken Divan

3-4 chicken breast, cooked and cubed
1 pkg. Cooked broccoli

Sauce:
1 can golden mushroom soup
1 cup mayo
1/2 tsp curry powder

PLACE cooked broccoli in the bottom of 9x13 pan; then put chicken on top. Place sauce on top of broccoli and chicken.

BAKE 350 degrees for 25 minutes.

*Serve over rice.

Green Sauce Chicken Enchilada Casserole

4 chicken breast cooked and cubed
(I like to cook chicken with onion for more flavor)
1 28oz can Green chilies enchilada sauce
1 4oz can green chilies
1 4 1/4oz can of chopped olives
1/2 pint sour cream
3 cups cheese, divided
Flour tortillas

Combine the first 5 ingredients and 1 1/2cups of the cheese together in mixing bowl. In a 9x13 pan, Put a layer of tortillas, then a layer of the mixture, do this 4 times. Put the remaining cheese on top (1 1/2c)

Bake in a 350-degree oven for approximately 30-40 minutes.

Hot Chicken Salad

2 Cups cooked chicken, cubed
2 Tbsp Chopped onion
2 Cups cooked rice
¼ tsp Pepper
½ tsp Salt
1 Cup chopped celery
¾ Cup Mayo
1 Tbsp lemon juice
1 Can cream of chicken
¼ Cup water

Mix all ingredients together and put in a 9x13 pan.
Bake 30 minutes at 350 Degrees
Crumble a bag of Sour Cream & Onion potato chips on top and cook for 5-10minutes.