Chicken and Black Bean Enchilada Casserole

I found this on Pinterest. So good. All the kids and my husband loved it.
I adapted if from allrecipes.
2 cups shredded chicken
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
15 ounce can black beans
1-4 ounce can diced green chilies
10 ounces red enchilada sauce
8 6 inch corn tortilla
2 cups shredded cheese
8 ounces sour cream

1. Preheat oven to 375.
2. Mix together the shredded chicken with the garlic powder, cumin, chilies, black beans (rinse and drain the beans first) in a bowl.
3. Pour half the enchilada sauce in a 7x11 inch baking pan that has sprayed with cooking spray.
4. Lay half the tortillas on the sauce in the pan over lapping if necessary. 
5. Lay half the chicken mixture over the tortilla. 
6. Spread with half the cheese. 
7. Spread half the sour cream over the cheese. 
8. Spoon the remaining enchilada sauce over the the sour cream layer.
9. Lay with the remaining tortillas, followed by the rest of the chicken.
10. Cover with a lid of tin foil and bake for 30 minutes.
11. Remove the lid and sprinkle with the rest of the cheese.
12. Dot with the rest of the sour cream and bake uncovered for another 10 minutes.
13. Eat with salsa and green lettuce. So good. 

Taco Cassrole

I found this recipe on Pinterest. It is so easy to make. It may very well be one of my favorite casseroles from now on. I adapted it from here.

1 pound ground beef
1 cup cooked white rice
1/2 teaspoon garlic powder
1 package taco seasoning
1-15 ounce can black beans
1- 8 ounce can tomato sauce
1 cup sour cream
1 cup cottage cheese
2 cups crushed tortilla chips
8 ounces shredded cheddar cheese( or any cheese you have on hand)

1. Preheat oven to 350 degrees.
2. Brown beef with onion, drain grease.
3. Add garlic powder, taco seasoning, black beans, and tomato sauce.
4. In another  bowl, mix the sour cream and cottage cheese.
5. Place half the crushed chips in a 9x13 cake pan that has been sprayed with Pam.
6. Layer with half the meat mixture, then cover with half the cottage cheese sour cream.
7. Layer with half the cheese.
8. Repeat Layers and bake for 30 minutes. Servers between 6-8.This is really good with salsa.

Mexican Dorito Casserole

I found this recipe at Jamhands  It sounded worth making. Although my husband says it is a sin to do anything with Doritos except eat them as is. For being such a critic he sure ate it fast and had seconds. The kids even loved it. I'd have to say myself, it is a keeper.

2 cups cooked shredded chicken( or one can)
1-2 cups shredded cheese depending on how cheesy you like it
1 can cream of chicken soup
1/2 cup milk
1/2 sour cream
1 -16 ounce jar stewed tomatoes diced
1/2 packet taco seasoning
1-11 ounce bag of Doritos either cool ranch or nacho cheese.

1. Preheat oven to 350.
2. In a mixing bowl combine all ingredients expect Doritos.
3. In a greased 2 quart baking dish, put a layer of crushed Doritos. 
4. Then layer with chicken mixture.
5. Repeat layers ending with a layer of chicken mixture.
6. Top with more shredded cheese cover and bake for 30-35 minutes.

Chicken and Dumpling Casserole

I got this recipe from Aaron Haws. It is so good. A true comfort food.  You can find it and more like it here or here
Ingredients
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
2 garlic cloves
1/2 cup flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon pepper
4 cups chicken broth
1 10 ounce package frozen pea
4 cups cooked cubed chicken

Dumplings
2 cups biscuits/baking mix
2 teaspoons dry basil
2/3 cup milk

Directions

1. In a large sauce pan, saute onion, and celery in butter until tender. Add garlic, cook 1 minute longer. Stir in the flour, sugar salt, basil and pepper until blended.  Gradually add broth; bring to a boil. Cook and stir 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 9x13 in baking dish.
2. For Dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoons into 12 mounds over chicken mixture. 
3. Bake uncovered at 350 for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumplings comes out clean. Yields 6-8 servings. 

Chicken Enchilada Casserole

I love making this cause it is so easy. Thanks moms who think

Ingredients:

4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese

Directions:

1.  In a large mixing bowl, combine chicken, soup and milk together; set aside.
2.  In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.
3.  Repeat layers ending with cheese.
4.  Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly.
5.  While casserole is baking, prepare a tossed salad to serve with dinner. Makes 8 to 10 servings.

Enchilada casserole

Enchilada sauce

   2 tablespoons shortening

   3 tablespoons flour

   3 cups water

   2- 8 oz. cans tomato sauce

   1/3 cup chili powder

directions

Melt the shortening in a stock pot. Whisk in the flour. quickly whisk in the water. Mix in the tomato sauce. sprinkle with garlic salt. Mix in chili powder. Bring to a boil.

Other ingredients

   1 -2 pound ground beef

    8-16 oz chedder cheese

    flour or wheat tortillas

Now it depends on how big your family is as to how big you choose to make it. If you have a larger family, use a 9x13 cake pan. If you have a smaller family us a 8x11 pan. Greese the pan with Pam. Cut the tortilla so they lay flat in the pan. Dip the tortilla in the Enchillada sauce so that both sides are well coated. Lay them in the bottom of the pan. Layer with half the hambugar, 3-5 oz cheese. Repeat the next step with another layer of tortillas diped in the sauces followed by another layer of cheese. Put another layer of dipped torillas topped with another layer ground beef and cheese. I would use 1 pound of ground beef for the 8x11 pan and 2 pounds of ground beef for the 9x13 pan. Bake at 350 degrees for about 30 minutes. Serve with Mexican Rice or Cooked pinto beans. I sometimes use both. Enjoy.  

Mexicali Casserole

This goes really well with corn chips. Thanks taste of home

Ingredients

• 1 pound lean ground turkey
• 1-1/2 cups chopped onions
• 1/2 cup chopped green pepper
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 cup water
• 2/3 cup uncooked long grain rice
• 1/3 cup sliced ripe olives
• 1/2 cup shredded reduced-fat cheddar cheese

Directions

• In a large skillet coated with cooking spray, cook the turkey, onions and green pepper over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer; Drain. Sprinkle with chili powder and salt. Stir in the beans, tomatoes, water, rice and olives.

• Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 50-55 minutes or until rice is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

Hamburger Noodle Casserole

   Loved how creamy this is. Love taste of home

Ingredients
5 cups uncooked egg noodles
1-1/2 pounds lean ground beef (90% lean)
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup reduced-fat sour cream
3 green onions, thinly sliced, divided
2/3 cup shredded reduced-fat cheddar cheese
Directions 

1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.  
2. In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions. 
3. Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.  
4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions. Yield: 10 servings.

Tater Tot Casserole

I tried this recipe which was on our friends blog site. It soon became a favorite with our kids. Thanks Aaron and Heather Haws.


1  pound ground beef
1 can (14.5 oz) green beans, drained
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 cup grated cheese
Seasoned Salt
Tater Tots

Preheat oven to 425 degrees. Brown ground beef with seasoned salt. Drain off any excess grease. Add green beans, onion soup mix, and cream of mushroom soup to meat. Mix well. Place in a 8x8 baking dish. Place Tater tots on top of casserole. Top with cheese. Bake for 20-30 minutes.

Tip: For a creamier sauce add additional cream of mushroom soup.

Chicken casserole

My mom would make this a lot growing up and it soon became one of my favorites. Hope you love it as much as we do.


2 cans of chicken or turkey
2/3 cup of mayo
1/2 teaspoon of lemon juice
2 cups of broccoli or carrots
2 cans of cream of mushroom soup
1/2 cup or milk
1/2 teaspoon of curry powder
1 cup of cheese
2 - 6 ounces of package stove top stuffing

1. Preheat oven to 375 degrees.
2. Combine all ingredients except for the stuffing into a 9x13 pan.
3. Make the stuffing according to package instructions.
4. Layer stuffing on top.
5. Bake 30 minutes and serve.

Tuna 'n' Pea Casserole Recipe

I decided to try this different take on the tuna and pea casserole. It comes from taste of home. 

Ingredients

• 8 ounces uncooked egg noodles
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup mayonnaise
• 1/2 cup 2% milk
• 2 to 3 teaspoons prepared horseradish
• 1/2 teaspoon dill weed
• 1/8 teaspoon pepper
• 1 cup frozen peas, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 small onion, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 2 cans (6 ounces each) tuna, drained and flaked
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna.
• Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
• Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Yield: 6 servings.