casserole – Discover Healthy Food

Refried Beans Enchilada Casserole

Refried Beans Enchilada Casserole with pico de gallo salsa… Yummy dinner and leftovers.

Ingredients:

2-14oz cans of your favorite enchilada sauce

8 Large flour tortillas, cut in half

2-14oz cans of your favorite refried beans

1 large red bell pepper, diced

1 large white onion, diced

1 cup black olives, sliced

1-14oz can corn, drained

1-14oz can diced tomatoes, or 3 fresh roma tomatoes, diced

2 tablespoons cumin

1/4 teaspoon chile powder

Your favorite pico or other chunky salsa

Directions:

1. Preheat oven to 350 degrees.

2. Pour one can of enchilada sauce bottom of 9×13 glass baking dish.

3. On medium heat in pot, water saute onion, bell pepper, garlic for 5 minutes, then add refriedbeans, cumin, corn, tomatoes, chile powder and heat through- about 5 minutes

4. Place 4 tortilla halves with flat edge against sides of dish. Ladle 2 cups of bean mixture and spread over tortillas.

5. Repeat 3 times.

Note: For vegetarian option, sprinkle 1 cup Mexican cheese blend on top of bean mixture at each layer.

6. Add last layer of tortillas, then pour other can of enchilada sauce over top. Sprinkle #olives. Bake uncovered for 40 minutes.

Serve with heaping scoop of pico de gallo salsa or other garnish. Pairs well with greensalad and vinaigrette salad dressing. Makes great left overs too!

Optional garnishes:

Sourcream
Cilantro
Guacamole
Avocado slices

I’ll see you at the table!

Biscuits and Gravy Breakfast Casserole

This is an easy to make breakfast casserole. These days, I’m all about easy, tasty, and healthy. I wouldn’t put this dish in the healthy category though! It was a hit for teens, preteen and parents alike.

Ingredients:

1 12-oz tube refrigerated biscuits
6 eggs
1/2 cup milk
1/2 tsp pepper
1/2 tsp salt
1 lb cooked sausage – I used maple and the touch of sweetness was really yummy
1 cup shredded cheese

For the gravy:

4 Tbsp. butter
4 Tbsp. flour
salt & pepper to taste
2 cups milk

Directions:

Cook sausage in pan. Instead of links, I used tube of Jimmy Dean so was crumbly and easy to spread in dish.
Cut each biscuit into 8 pieces. Set aside.
In a bowl, mix the eggs, 1/2 cup milk, 1/2 tsp salt, and 1/2 tsp pepper. Set aside.
In a saucepan, melt the butter. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk. Simmer, stirring, until it’s thickened. This can burn easily so keep stirring. Should only take 2-3 minutes.
In a greased (I sprayed a light layer of Pan) 9×13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
Bake at 350°F/180°C for 35-45 min, until the eggs on the bottom are cooked.
Allow to cool 5 minutes, if you can wait that long!

Serve with Frank’s Red Hot sauce for an awesome vinegar-y kick. Enjoy!

I’ll see you at the table!

Turkey Spiral Casserole

I find it very helpful to have dishes that I can make better all in one part, pan, baking dish. This casserole was inspired from a recipe that I got at Costco of all places! In typical Jennifer fashion, I’ve added some additional ingredients to really pack in the additional nutrition.

Serves 6
Ready in 55 minutes

Ingredients:
2 cups spiral pasta, cooked and drained (you can use macaroni too)
1 – 12.5 ounce can Harvest Creek diced turkey, drained (this is the turkey you can buy at Costco, any canned turkey will be good)
2 cups shredded cheese (I used a cheddar and Jack cheese combination, you could also do just Swiss cheese for a bolder flavor)
1 – 10 ounce can condensed cream of chicken soup
one soup can of water
half white onion, diced
2 cups broccoli, small pieces
1 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup plain breadcrumbs

Directions:
1. Preheat oven to 350 degrees.
2. In medium pot cook pasta until done.
3. Using a large mixing bowl to combine the turkey, cheese, soup, water, onion, broccoli, and black pepper.
4. Softly fold in the cooked pasta and transfer to a 9 x 13 baking dish.
5. Bake at 350° for 30 to 35 minutes or until it is hot and bubbly.
6. Combine the Parmesan and bread comes in a small bowl then evenly spread out over the top of the casserole. Broil for about five minutes or until a nice golden brown color.

Serve with a large green salad. Enjoy!

I’ll see you at the table!

Recipe: Vegan Bean Enchilada Casserole

Easy to make, a ‎vegan bean casserole is delicious and any meat lover I’ve served this to, is impressed! I make for left overs and freeze in individual serving sizes.

Ingredients:
6 cups bell pepper, roasted 15 min 350 degrees
1 large yellow onion, diced
4 clove garlic, diced
2 15 oz cans corn, drained and rinsed
2 15 oz cans black beans, drained and rinsed
1 28 oz can tomato sauce
1 10 oz can Rotel
1 tablespoon no-salt seasoning
2 teaspoon cumin
1 package corn tortillas

Directions:
Using a high powered blender, mix roasted peppers, tom sauce and Rotel until smooth. Set aside. (You’ll probably have extra, I use for other sauces or base for hominy soup.)

Water sauté onion and garlic for 5 min.
Add corn, beans, half tomato sauce mixture, spices and heat through about 15 minutes.
(If you have extra, use in hominy soup.)

Using 9×13 lasagna dish, pour about 1.5 cup tom sauce on bottom and spread out.
Then layer bean mixture and tortillas until pan is full. Drizzle more tom sauce on top.
Bake 30 min at 350.

Serve with fresh guacamole, salsa, lime wedges, chopped cilantro. Enjoy!!