Chicken Tortilla Casserole

Let me start by saying, this was one of those dishes that you can't judged by looks.  It's good!  I found this recipe in an OSU Cookbook from my mom.  I tweaked it a bit.

Ingredients:

1 10oz Can of Cream of Chicken Soup

1 12oz Can of Evaporated Skim Milk

8 oz of Black Beans (About 1/2 a can)

1 10oz Can of Rotel with Green Chilies, drained

2 Chicken Breast, cubed

6 Flour Tortilla's (I used burrito size)

1/2 Cup of Cheddar Cheese

Preheat oven to 350*.

I used nonstick cooking spray on the bottom of the skillet and then cooked the chicken. 

In a large bowl, mix the soup, milk, Rotel, black beans, and chicken.

Spray a casserole dish with nonstick cooking spray, then place 3 flour tortilla's on the bottom.  Pour 1/2 of the mixture over the tortilla's and top with 1/4 cup of cheese.  Repeat this step again, to make 2 layers.

Bake this in the oven for 45 minutes.

I originally made this dish without the Rotel; however, I would add the Rotel to give it a little bit of a kick!

I did not think this dish necessarily looked pretty when it came out of the oven, but it did taste very good.  This can be served with a side of rice; although, we ate it without a side since the major food groups were all met.

Remember your coupons!

Enjoy!

Baked Macaroni and Cheese Casserole

I have tried and failed to make my own macaroni and cheese many times before; however, this time I was bound and determined to make a good casserole.

Ingredients:

1 16oz Box of Elbow Macaroni

1 Tbsp of Butter

2 Cups Shredded Colby Jack Cheese
1/2 Cup of Sour Cream

1 1/2 Cups of Skim Milk

1 Can of Cream of Mushroom Soup

1 Cup of Frozen Carrots

1 Cup of Frozen Peas

1 Tsp of Garlic Salt

Canadian Bacon (I used 8 pieces of bacon)

Bread Crumbs

Preheat oven to 350*.

Cook the pasta as instructed on package in a large stock pot.

In a small sauce pan, melt the butter and stir in milk, sour cream, and 1 1/2 cups of cheese.  This should continue to boil until it's a smooth liquid consistency. 

Once the pasta has been drained return back to the original stock pot.  Pour cheese mixture over pasta and add cream of mushroom, carrots, peas, and garlic salt.  Stir well to mix this together.

Spray nonstick baking spray on a baking dish, then pour enough of the pasta to cover the bottom of the dish.  Place Canadian bacon on top, then do another layer of the pasta mixture add the remaining Canadian Bacon and top with the remaining cheese.  Finish off by adding a handful of bread crumbs across the top of the dish.

Bake this in the oven for 20 minutes or until the cheese has fully melted.

This was a perfect one dish meal for my on the go family! Enjoy!

Veggie Turkey Casserole

Tonight, I tried Veggie Turkey Casserole. This is a quick and nutritious dish especially for toddlers.

The ingredients I used:

1 lb Ground Turkey

1 Can of Cream of Chicken

1 Can of Cream of Mushroom

1 12 oz Bag of Mixed Frozen Veggies

1 Tbsp Minced Onion

1/2 Tsp Garlic Powder

Bread Crumbs

I cooked the turkey in a skillet on the stove until well done. Meanwhile, I combined all other ingredients in a bowl and mixed it together. Once the turkey was done, I added that to the mixture. I put it in a baking dish and then put a thin layer of bread crumbs over the top. I popped it in the oven at *375 for 20 minutes.

This dish turned out very well; however, it was a bit too creamy for me. I have made this dish in the past using Stovetop turkey stuffing as a base, and I prefer that because the stuffing gave it a bit more texture.

I may have wished for more texture, but my son thought it was perfect. Lately, he has been throwing most of his food in the floor, not a drop of this dish landed on the floor. He was begging for more! Then, after he was done and I took him out of his booster seat he turned around and started eating what had fallen into the seat. I am thrilled that he liked this dish so much because it was a healthy dish and something other than lunch meat!

Has anyone else made a similar dish? If so, what changes would you make?