Category Archives: Casserole

Pace-Setting Enchilada Casserole


This recipe was adapted from a recipe that I clipped from the Houston Chronicle more than 10 years ago.  It is simply scrumptious and will definitely be a family favorite.


  • 1 1/2 lbs. lean ground beef (or ground turkey)
  • 1 small onion, chopped
  • 1 garlic clove, diced
  • 1 1/2 cups picante sauce
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 1 8-oz. can tomato sauce
  • 2 medium tomatoes, seeded and chopped
  • 1 large red bell pepper
  • 1  tab. lime juice
  • 1 1/2 tsp. salt
  • 12 corn tortillas
  • 1 cup dairy sour cream
  • 3/4 cup 3-oz. shredded Monterey Jack cheese
  • 3/4 cup 3-oz. shredded cheddar or additional Monterey Jack
  • Shredded lettuce
  • 1/2 c sliced black olives


  1. Brown meat with onion and garlic; drain
  2. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt.
  3. Simmer uncovered 15 minutes, stirring occasionally
  4. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary
  5. Top with half the meat mixture
  6. Arrange remaining tortillas overlapping as necessary
  7. Spread sour cream evenly over tortillas
  8. Top with remaining meat mixture
  9. Bake at 350 degrees about 30 min or until hot and bubbly
  10. Remove from oven; sprinkle with cheeses
  11. Let stand 10 min; cut into squares  to serve
  12. Garnish with lettuce, if desired, and olives
  13. Serve with additional picante sauce

Twist:  Ground Turkey as opposed to ground beef, black olives, omitted tomato sauce, poblano peppers instead of red bell pepper


Chicken Tetrazzini

This is one of my favorite casseroles.  I often use a rotisserie chicken to save time.


  • 1 rotisserie or cooked chicken (shredded without the skin)
  • 1 pound linguine or spaghetti, cooked and drained
  • 1/2 cup onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1/4 cup bell pepper, chopped
  • 8 tablespoons butter or buttery spread
  • 8 ounces sliced mushrooms
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 cup heavy cream
  • 2 cups of 2% milk
  • 2 cups low sodium chicken broth (or broth from cooked chicken)
  • 3 tablespoons dry white wine
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 cup black olives, sliced
  • 6 Spanish olives pimento stuffed, cut in half


Preheat oven to 400 degrees F.
Cook linguine according to package directions.
In skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden brown.
In a saucepan, melt 6 tablespoons butter; stir in flour.
Stir until smooth; add chicken broth milk, and cream.
Add salt, pepper and nutmeg.
Cook over low heat, stirring, until sauce is thickened.
Add chicken, cooked mushrooms, and wine; heat thoroughly.
Place noodles in a buttered baking dish; pour on sauce.
Top with Sprinkle with Parmesan cheese.
Bake at 400 degrees F for 15 to 20 minutes, until hot and bubbly.

Twist: Olives for an extra zest.

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Posted by on January 7, 2012 in Casserole