About 5 years ago this was on Allrecipes, I'm glad I printed it off when I did because Kraft pulled it (was a Kraft recipe). It's also not on Kraft's website, they have one with the same name but different measurements/ingredients.
Down Home Macaroni and Cheese
6 servings
Ingredients:
1/4 cup butter, divided
1/4 cup flour
1 tsp salt
2 cups milk
1/4 lb Velveeta, diced up into cubes
8oz shredded cheddar, divided
2 cups elbow macaroni, cooked & drained
2 Tbsp seasoned dry bread crumbs
Preheat to 350.
Melt 3 Tbsp butter in large saucepan on low heat. Blend in the flour & salt; cook and stir 1 minute. Gradually whisk in milk; cook, stirring constantly, until thickened. Add prepared Velveeta cheese and 1 1/2 cups of the shredded cheddar; stir until melted. Stir in macaroni.
Pour into lightly greased 1 1/2 qt casserole. Melt remaining 1Tbsp butter and combine with breadcrumbs. (optional, I've just sprinkled the breadcrumbs straight with the cheese). Sprinkle casserole with remaining 1/2 cup cheddar and bread crumb mixture.
Bake @ 350 for 20 minutes, or until thoroughly heated.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Friday, December 3, 2010
Friday, November 5, 2010
Curried Pot Pie
Thanksgiving is weeks away, but just thought I'd share one of my favorite things to do with leftover turkey (also works well with leftover roasted chicken). Everyone's got a favorite pot pie recipe but most are sort of bland, this one uses curry. My Mom and one of our neighbors back in the 80s came up with this one. It's been a family favorite forever.
POULTRY POT PIE
1pkg – 2 round Pie Crusts (like the pillsbury ones)
1 quart chicken stock
5 tablespoons butter
5 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 cup chopped onion
1 can evaporated milk
2-3 cups cooked chicken or turkey, diced
1 to 1 1/2 cups frozen bagged veggies (i.e. corn/peas/carrots/green beans)
Preheat oven to 450 F.
Melt butter in medium sauce pan; sauté garlic and onion until limp. Add the flour and whisk together forming a roux. Add the curry powder, garlic powder, and chicken stock and whisk until thickened. Add the evaporated milk. Keep sauce warm.
In a large bowl, combine poultry meat and frozen veggies. Pour two cups of sauce over the meat/veggies and mix well. Place one pie crust into a 9” glass pie plate. Poke holes in bottom and sides of crust. Pour in pie filling. Cover with the second pie crust and crimp edges to seal. Cut slits in top of pie crust for venting while baking.
Place pie on cookie sheet in the middle of oven and bake at 450 for 25 minutes. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and let stand for 15 minutes prior to serving. Serve with additional warm sauce.
POULTRY POT PIE
1pkg – 2 round Pie Crusts (like the pillsbury ones)
1 quart chicken stock
5 tablespoons butter
5 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 cup chopped onion
1 can evaporated milk
2-3 cups cooked chicken or turkey, diced
1 to 1 1/2 cups frozen bagged veggies (i.e. corn/peas/carrots/green beans)
Preheat oven to 450 F.
Melt butter in medium sauce pan; sauté garlic and onion until limp. Add the flour and whisk together forming a roux. Add the curry powder, garlic powder, and chicken stock and whisk until thickened. Add the evaporated milk. Keep sauce warm.
In a large bowl, combine poultry meat and frozen veggies. Pour two cups of sauce over the meat/veggies and mix well. Place one pie crust into a 9” glass pie plate. Poke holes in bottom and sides of crust. Pour in pie filling. Cover with the second pie crust and crimp edges to seal. Cut slits in top of pie crust for venting while baking.
Place pie on cookie sheet in the middle of oven and bake at 450 for 25 minutes. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and let stand for 15 minutes prior to serving. Serve with additional warm sauce.
Tuesday, September 14, 2010
shepherd's pie
Last night we had a nice fall dinner, I had ground turkey and wanted to do something in casserole format with it. Shepherd's Pie came to mind. Found this recipe on allrecipes, then tweaked it to my liking :)
Turkey Shepherd's Pie
serves 6
Ingredients
cooking spray
1 1/2 pounds potatoes, peeled and sliced 1 1/2 inches thick & cooked (or I used one bag of OreIda steam & mash redskins)
3 tablespoons butter, cut into pieces
1/2 cup milk
salt and garlic pepper, to taste
1/4 cup grated Parmesan
Pam
1 pound ground turkey
1 medium onion, chopped
garlic, to taste
white pepper, to taste
dried chives, to taste
garlic pepper, to taste
2 (1 ounce) packages instant turkey gravy mix
1 1/2 cups vegetable broth
2 Tbsp tomato paste
1 (16 ounce) package frozen peas and carrots, thawed
2 cups shredded cheddar
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Mash potatoes with milk, butter, Parmesan & salt/garlic pepper.
3.Heat large skillet sprayed with Pam over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add spices, tomato paste, gravy mix and broth; stir often, until gravy is thick and bubbly. Season with salt and pepper & spices.
4.Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of grated cheese. and bake 20-25 minutes, until cheese is melted, the dish is heated through, and the potatoes are golden on the top.
Turkey Shepherd's Pie
serves 6
Ingredients
cooking spray
1 1/2 pounds potatoes, peeled and sliced 1 1/2 inches thick & cooked (or I used one bag of OreIda steam & mash redskins)
3 tablespoons butter, cut into pieces
1/2 cup milk
salt and garlic pepper, to taste
1/4 cup grated Parmesan
Pam
1 pound ground turkey
1 medium onion, chopped
garlic, to taste
white pepper, to taste
dried chives, to taste
garlic pepper, to taste
2 (1 ounce) packages instant turkey gravy mix
1 1/2 cups vegetable broth
2 Tbsp tomato paste
1 (16 ounce) package frozen peas and carrots, thawed
2 cups shredded cheddar
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2.Mash potatoes with milk, butter, Parmesan & salt/garlic pepper.
3.Heat large skillet sprayed with Pam over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add spices, tomato paste, gravy mix and broth; stir often, until gravy is thick and bubbly. Season with salt and pepper & spices.
4.Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of grated cheese. and bake 20-25 minutes, until cheese is melted, the dish is heated through, and the potatoes are golden on the top.
Sunday, March 7, 2010
Birthday treats
Dad's birthday is coming up so I've started figuring out what to make. It's the 12th, which is a Friday, and he's a super Catholic so it means no meat. Hrm. I think I'm going to try this Artichoke Spinach lasagna, although this foodnetwork Greek/Italian hybrid Spanakopita Lasagna sounded pretty amazing. My sister may be bringing a few friends home so figured I shouldn't go too oddball ;) I may try that one another time though. I love Greek food...
My Dad's favorite cake is yellow cake with chocolate frosting. In the past I've tried making boston cream pie but that doesn't keep well, so I think I'm going to stick with the basic. Going to try this chick's yellow cake, she seems to rave about it so we'll see. :) Not going to use her frosting, I'm sticking with my Hershey's frosting out of their cookbook.
My Dad's favorite cake is yellow cake with chocolate frosting. In the past I've tried making boston cream pie but that doesn't keep well, so I think I'm going to stick with the basic. Going to try this chick's yellow cake, she seems to rave about it so we'll see. :) Not going to use her frosting, I'm sticking with my Hershey's frosting out of their cookbook.
Tuesday, February 16, 2010
Chicken Asparagus Gratin
Had this for dinner the other night, not the most amazing thing ever but I saw fresh asparagus at the store and thought it would freeze well in casserole form for my grandparents. If you aren't a big asparagus fan I think you could do cream of broccoli and broccoli as substitutes.
Chicken Asparagus Gratin
7 points / 5 servings
10 3/4 oz Campbells cream of asparagus
1/2 cup skim milk
1/2 tsp onion powder
1/8 tsp black pepper
3 cups cooked whole wheat pasta
2 cups cooked, diced chicken breast
2 cups cooked, diced asparagus
1 cup reduced fat cheddar shredded cheese
Preheat oven to 400
Combine soup, milk, onion powder, and pepper.
Stir in pasta, chicken, asparagus, and cheese. Pour into 2 quart casserole.
Bake @ 400 for 25 minutes, or until hot.
I also sprinkled a little paprika over it before baking. Was kind of bland, but ok with some garlic pepper added :)
Chicken Asparagus Gratin
7 points / 5 servings
10 3/4 oz Campbells cream of asparagus
1/2 cup skim milk
1/2 tsp onion powder
1/8 tsp black pepper
3 cups cooked whole wheat pasta
2 cups cooked, diced chicken breast
2 cups cooked, diced asparagus
1 cup reduced fat cheddar shredded cheese
Preheat oven to 400
Combine soup, milk, onion powder, and pepper.
Stir in pasta, chicken, asparagus, and cheese. Pour into 2 quart casserole.
Bake @ 400 for 25 minutes, or until hot.
I also sprinkled a little paprika over it before baking. Was kind of bland, but ok with some garlic pepper added :)
Thursday, February 11, 2010
Bubble Up pizza casserole
People have raved about this on the WW boards for years, tonight I'm finally trying it. Fat/Cal will vary based on how you prepare.
Basic Ingredients:
1 1/2 servings turkey pepperonis, cut into quarters - I am actually using 6oz of the diced ham cubes. Outta pepperoni.
One can of the smaller biscuits (10 biscuits per can)
15 oz can tomato sauce
1 tsp garlic powder
2 tsp Italian seasoning
I also added 1/2 tsp minced onion
1 1/4 cups reduced fat cheese
You can put whatever you'd want in it, veggies, different meat (people on the boards seemed to like turkey italian sausage and ground beef as well). Some people also say it works well with the Pillsbury canned Italian loaf diced up.
Preheat oven to 350.
In a bowl place whatever meats you use, seasonings, and sauce. Add biscuits and stir gently until covered in sauce. Pour into a treated 9x13 pan.
Bake 25 minutes.
Top with cheese, and bake 10 minutes or until the biscuits are done. Allow to sit 5 minutes before serving.
Variation posted: Use leftover taco meat, refried beans, salsa instead of pizza sauce, low fat mexican cheese, chopped tomatoes, then shredded lettuce and a little sour cream once the whole pizza is cooked. yum!
Basic Ingredients:
1 1/2 servings turkey pepperonis, cut into quarters - I am actually using 6oz of the diced ham cubes. Outta pepperoni.
One can of the smaller biscuits (10 biscuits per can)
15 oz can tomato sauce
1 tsp garlic powder
2 tsp Italian seasoning
I also added 1/2 tsp minced onion
1 1/4 cups reduced fat cheese
You can put whatever you'd want in it, veggies, different meat (people on the boards seemed to like turkey italian sausage and ground beef as well). Some people also say it works well with the Pillsbury canned Italian loaf diced up.
Preheat oven to 350.
In a bowl place whatever meats you use, seasonings, and sauce. Add biscuits and stir gently until covered in sauce. Pour into a treated 9x13 pan.
Bake 25 minutes.
Top with cheese, and bake 10 minutes or until the biscuits are done. Allow to sit 5 minutes before serving.
Variation posted: Use leftover taco meat, refried beans, salsa instead of pizza sauce, low fat mexican cheese, chopped tomatoes, then shredded lettuce and a little sour cream once the whole pizza is cooked. yum!
Monday, January 25, 2010
Spaghetti Casserole
This is a weightwatchers friendly recipe I used last time I did WW back in 2005. My husband liked it a lot, so I'm breaking it out again this go around.
Ingredients:
8oz cooked whole wheat spaghetti
6 slices Kraft 2% singles
3 cups boca meat or about 1 lb ground turkey, cooked/crumbled
jar of favorite marinara (5 or 6 1/2c servings)
1 cup reduced fat 4 cheese italian
most of a pack of a turkey pepperoni "pillow pack"
Preheat oven to 350, cook spaghetti, pam a 9x13 pan.
layer starting on bottom:
spaghetti
american cheese
crumbled meat (boca or turkey)
pepperoni
sauce
shredded cheese
bake @ 350 for 30 minutes
Ingredients:
8oz cooked whole wheat spaghetti
6 slices Kraft 2% singles
3 cups boca meat or about 1 lb ground turkey, cooked/crumbled
jar of favorite marinara (5 or 6 1/2c servings)
1 cup reduced fat 4 cheese italian
most of a pack of a turkey pepperoni "pillow pack"
Preheat oven to 350, cook spaghetti, pam a 9x13 pan.
layer starting on bottom:
spaghetti
american cheese
crumbled meat (boca or turkey)
pepperoni
sauce
shredded cheese
bake @ 350 for 30 minutes
Wednesday, March 11, 2009
Crunchy Curry Chicken Casserole
So you know when you have leftover chicken and you don't know what to do with it, but you're craving something that involves X, Y and Z? Well that's this casserole. We had KFC on Sunday and had 2 giant chicken breasts and 2 legs leftover. I was craving mayonnaise, water chestnuts, and curry. This was the result of my cravings and what was in my fridge/pantry and some consulting of about 8 recipes online.
It was actually pretty darn good :) You can change the veggies (I think asparagus, green onion, mushrooms, celery, or broccoli would be good additions in it but they are all "scary" to my husband). Curry isn't overpowering as is, if you like curry you can increase it to 1/3 or 1/2 tsp, if you hate curry feel free to omit :) it was a "what the hell I will throw some curry in" decision. We like curry, I put it in my chicken pot pie.
It wasn't *that* bad for me, I used low fat mayo and soup and was better than eating the chicken with the skin on smothered in leftover mashed taters and gravy :)
Crunchy Curry Chicken Casserole
2-3 cups shredded cooked/leftover chicken
3/4 cup mayonnaise
1 can cream of chicken soup (celery or mushroom would also work)
1 cup matchstick carrots
1 8oz can water chestnuts, drained
1 tsp garlic powder
1 tsp dried chives
2 tsp dried minced onion
1/4 tsp curry powder
1/4 tsp black pepper
2 tsp soy sauce
1 bag of success brown rice, cooked and drained (I think 1 bag is about 2 cups cooked rice)
1/4 cup cashew pieces
1 cup chow mein noodles
Preheat oven to 350. Combine the first 12 ingredients in a bowl. Pour into a greased casserole dish (I think mine was an oval 2.5qt, a 7x11 pan or 9x13 would work too). Sprinkle cashew pieces and chow mein noodles over top. Bake @350 for about 30 minutes.
It's fairly thick as is, but I like it that way. If you think it's too thick you could add 1/2 cup of water or chicken broth.
It was actually pretty darn good :) You can change the veggies (I think asparagus, green onion, mushrooms, celery, or broccoli would be good additions in it but they are all "scary" to my husband). Curry isn't overpowering as is, if you like curry you can increase it to 1/3 or 1/2 tsp, if you hate curry feel free to omit :) it was a "what the hell I will throw some curry in" decision. We like curry, I put it in my chicken pot pie.
It wasn't *that* bad for me, I used low fat mayo and soup and was better than eating the chicken with the skin on smothered in leftover mashed taters and gravy :)
Crunchy Curry Chicken Casserole
2-3 cups shredded cooked/leftover chicken
3/4 cup mayonnaise
1 can cream of chicken soup (celery or mushroom would also work)
1 cup matchstick carrots
1 8oz can water chestnuts, drained
1 tsp garlic powder
1 tsp dried chives
2 tsp dried minced onion
1/4 tsp curry powder
1/4 tsp black pepper
2 tsp soy sauce
1 bag of success brown rice, cooked and drained (I think 1 bag is about 2 cups cooked rice)
1/4 cup cashew pieces
1 cup chow mein noodles
Preheat oven to 350. Combine the first 12 ingredients in a bowl. Pour into a greased casserole dish (I think mine was an oval 2.5qt, a 7x11 pan or 9x13 would work too). Sprinkle cashew pieces and chow mein noodles over top. Bake @350 for about 30 minutes.
It's fairly thick as is, but I like it that way. If you think it's too thick you could add 1/2 cup of water or chicken broth.
Saturday, February 21, 2009
recent recipe experiments and an old favorite
I made this the other night, Aloha Chicken. Next time I will probably get boneless chicken as I hate dealing with bones when I eat. I also threw the whole can of pineapple in and used fresh ginger (in a jar) rather than ground. Had good flavor without being overpowering, Dad and Chris liked it too. We had it with rice, peas/carrots and an Asian dressing salad.
When Chris was working late one night and Dad was at Knights of Columbus I had this Easy Quiche. It was really good (and really easy) but just make sure you use the correct pan. I had an opportunity with a river of quiche in my kitchen because I was dumb and used a pan with a bottom that comes out. Liquid finds the path of least resistance ;) I used a mozzarella blend instead of cheddar and it was still good :)
This cheddar beer bread was disgusting, never ever make it. Way too heavy on the seasonings to make it as written, I didn't have time to read the reviews.
The old favorite is the chicken enchiladas we've made for years. I think it is originally from a cookbook called the Colorado Cache cookbook. It's what's for dinner tonight with some of the chichis corn cake stuff you add a can of corn, butter, & water to and bake :)
CHICKEN ENCHILADAS
2 large chicken breasts, poached
1 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1 – 16 oz can diced tomatoes
1 – 8 oz can tomato sauce
¼ cup chopped, mild green chilies
1 teaspoon sugar
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
12 corn tortillas
2 cups Monterrey jack
Cut chicken in strips and salt to taste; set aside. In a saucepan sauté onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, sugar, cumin, oregano and basil. Bring to a boil, reduce heat and simmer, covered for approximately 20 minutes. Remove from heat; dip each tortilla in tomato mixture to soften. Place a piece of chicken and two tablespoons of cheese on each tortilla. Roll up and place seam side down in an ungreased 9x13 pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 F for 40 minutes.
When Chris was working late one night and Dad was at Knights of Columbus I had this Easy Quiche. It was really good (and really easy) but just make sure you use the correct pan. I had an opportunity with a river of quiche in my kitchen because I was dumb and used a pan with a bottom that comes out. Liquid finds the path of least resistance ;) I used a mozzarella blend instead of cheddar and it was still good :)
This cheddar beer bread was disgusting, never ever make it. Way too heavy on the seasonings to make it as written, I didn't have time to read the reviews.
The old favorite is the chicken enchiladas we've made for years. I think it is originally from a cookbook called the Colorado Cache cookbook. It's what's for dinner tonight with some of the chichis corn cake stuff you add a can of corn, butter, & water to and bake :)
CHICKEN ENCHILADAS
2 large chicken breasts, poached
1 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1 – 16 oz can diced tomatoes
1 – 8 oz can tomato sauce
¼ cup chopped, mild green chilies
1 teaspoon sugar
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
12 corn tortillas
2 cups Monterrey jack
Cut chicken in strips and salt to taste; set aside. In a saucepan sauté onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, sugar, cumin, oregano and basil. Bring to a boil, reduce heat and simmer, covered for approximately 20 minutes. Remove from heat; dip each tortilla in tomato mixture to soften. Place a piece of chicken and two tablespoons of cheese on each tortilla. Roll up and place seam side down in an ungreased 9x13 pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 F for 40 minutes.
Monday, January 12, 2009
Crockpot Lasagna
This was from a cookbook my Mom worked on right before she passed away. It was for the Clarkston Chamber of Commerce, so I doubt I will be arrested for copyright infringement for sharing it with you. It originally called for 12oz cottage cheese (gross) so I sub ricotta. You can change it back to cottage if you prefer.
Crockpot Lasagna
ingredients:
1 1lb of ground turkey or beef
1 medium onion, chopped (I used a couple shakes of dried minced onion, and a few tsp of minced garlic)
1 jar of your favorite spaghetti sauce, approx 26 oz. (I used a 3lb jar of Prego)
15oz ricotta cheese
1/2 cup grated parmesan cheese
1 egg, beaten
12 oz lasagna noodles (not cooked)
12 oz shredded mozzarella (reserve 1/2 cup)
Brown meat and onion (and garlic) in skillet. Drain off fat. Add spaghetti sauce (and I added additional spices) and simmer for 5-10 minutes. If sauce is too thick add about 1/2cup of water to thin it (I did). In a separate bowl, combine the ricotta cheese, parmesan cheese, and mozzarella cheese (reserving 1/2 cup) and the egg (I also threw in pesto here). Mix thoroughly. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add 2 layers of uncooked lasagna noodles (broken into pieces to make them fit). Top with cheese mixture, then sauce, then 2 layers of noodles, then cheese, then the remaining sauce. Sprinkle reserved 1/2 cup of mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approx 3 hours.
Crockpot Lasagna
ingredients:
1 1lb of ground turkey or beef
1 medium onion, chopped (I used a couple shakes of dried minced onion, and a few tsp of minced garlic)
1 jar of your favorite spaghetti sauce, approx 26 oz. (I used a 3lb jar of Prego)
15oz ricotta cheese
1/2 cup grated parmesan cheese
1 egg, beaten
12 oz lasagna noodles (not cooked)
12 oz shredded mozzarella (reserve 1/2 cup)
Brown meat and onion (and garlic) in skillet. Drain off fat. Add spaghetti sauce (and I added additional spices) and simmer for 5-10 minutes. If sauce is too thick add about 1/2cup of water to thin it (I did). In a separate bowl, combine the ricotta cheese, parmesan cheese, and mozzarella cheese (reserving 1/2 cup) and the egg (I also threw in pesto here). Mix thoroughly. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add 2 layers of uncooked lasagna noodles (broken into pieces to make them fit). Top with cheese mixture, then sauce, then 2 layers of noodles, then cheese, then the remaining sauce. Sprinkle reserved 1/2 cup of mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approx 3 hours.
Mexican Lasagna
This was dinner last night, I am calling it Mexican Lasagna. I originally found something similar on the weightwatchers online boards back in 2005 the first time i was on it, I think they called it easy enchilada casserole. I haven't run it thru the points calculator with the changes I've made.
The original recipe called for it to be made in a 7x11 pan, I used the 2.5 quart oval corningware I have and it was just the right size.
Mexican Lasagna
soft tortilla shells (I used the mission large ones so only needed 4, will need more for smaller shells)
1 lb lean ground beef
1 can reduced fat cream of chicken soup
1 can (15oz) Hunt's fire roasted diced tomatoes
1 small cooking onion diced (or can use 1 - 2 Tbsp dehydrated onion)
1 heaping Tbsp minced garlic
10 pickled jalapeno slices, diced (I buy the old el paso ones)
2 Tbsp Chili powder (or less if you don't spice)
1 Tbsp cumin powder
cilantro to taste (some people don't like it, I love it. can substitute parsley if you're not a fan or omit all together)
Pam
8 oz velveeta light, cubed
1 can fat free refried beans (I added this, I love refried beans).
1/3 cup sargento mexican blend shredded cheese
brown the meat in a large skillet, drain, wipe pan clean then return meat to the pan. Add tomatoes, jalapenos, spices, garlic, onion, and soup. Stir until combined, I let it simmer a few minutes while I prepped the casserole dish.
Pam the casserole dish well. Tear up tortillas and layer on bottom of casserole in large pieces covering the bottom. I double layered it (2 tortillas thick). Spread entire can of refried beans on top of tortillas. Top with 1/2 of the meat/tomato mixture. Sprinkle 1/2 of the cubed velveeta over top. Place another layer (2 tortillas thick) of the torn tortillas. Add the remaining meat mixture, the remaining velveeta, sprinkle mexican blend cheese over top.
Bake @ 350 for 30 minutes
The original recipe called for it to be made in a 7x11 pan, I used the 2.5 quart oval corningware I have and it was just the right size.
Mexican Lasagna
soft tortilla shells (I used the mission large ones so only needed 4, will need more for smaller shells)
1 lb lean ground beef
1 can reduced fat cream of chicken soup
1 can (15oz) Hunt's fire roasted diced tomatoes
1 small cooking onion diced (or can use 1 - 2 Tbsp dehydrated onion)
1 heaping Tbsp minced garlic
10 pickled jalapeno slices, diced (I buy the old el paso ones)
2 Tbsp Chili powder (or less if you don't spice)
1 Tbsp cumin powder
cilantro to taste (some people don't like it, I love it. can substitute parsley if you're not a fan or omit all together)
Pam
8 oz velveeta light, cubed
1 can fat free refried beans (I added this, I love refried beans).
1/3 cup sargento mexican blend shredded cheese
brown the meat in a large skillet, drain, wipe pan clean then return meat to the pan. Add tomatoes, jalapenos, spices, garlic, onion, and soup. Stir until combined, I let it simmer a few minutes while I prepped the casserole dish.
Pam the casserole dish well. Tear up tortillas and layer on bottom of casserole in large pieces covering the bottom. I double layered it (2 tortillas thick). Spread entire can of refried beans on top of tortillas. Top with 1/2 of the meat/tomato mixture. Sprinkle 1/2 of the cubed velveeta over top. Place another layer (2 tortillas thick) of the torn tortillas. Add the remaining meat mixture, the remaining velveeta, sprinkle mexican blend cheese over top.
Bake @ 350 for 30 minutes
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