Aunt Shirley's Chicken Tortilla Casserole

Aunt Shirley's Chicken Tortilla Casserole

By Karen Butterfield

12 corn tortillas
1 can evaporated milk
1 green bell pepper
4 cooked chicken breasts, chunked
2 cans cream of mushroom soup
1 onion, chopped
1 small can green chilies
1 lb. grated cheddar cheese

Saute onion, bell pepper and chilies. Combine mushroom soup and milk and add to onion mixture. Line greased baking dish with tortillas and layer with chicken chunks then a layer of the soup mixture and the cheese, repeat layers. Cover and put in the fridge overnight. Remove and bake at 350* for 30-45 minutes.

Green Chile Pasta Casserole

Green Chile Pasta Casserole

By Celeste Giron

8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream

Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.

* the chile sauce come in mild to hot; use the one you like best

Scrumptious Cream Cheese Casserole

Scrumptioue Cream Cheese Casserole

By Kinder Giron

22oz package of shell noodles
1 cup Sour Cream
8oz brick Cream Cheese (softened)
1/2 cup finely chopped onion
1 minced garlic clove
1-1 1/2 lbs ground beef
16oz can tomato sauce
1tsp oregano
1/4 cup Parmesan cheese
1/4 tsp allspice
1tsp salt
pepper to taste
shredded cheddar cheese

Cook noodles according to package and set aside

Bear sour cream and cream cheese together. Stir in onions and garlic. Set aside

Brown ground beef and drain. Stir in tomato sauce, oregano, Parmesan cheese, allspice salt and pepper. Simmer 10 minutes

In baking dish layer 1/2 cooked noodles then 1/2 sour cream mixture and 1/2 beef mixture and then cheese. Repeat.

Bake at 350 for 30-45 minutes.

Enjoy!

Chicken Almond

CHICKEN ALMOND

By Valerie Butterfield

2 lbs pork sausage
2 onions
1 bell pepper
6 stalks of celery
1 c blanched almonds, halfed
2 c raw rice
3 pks lipton chicken noodle soup
(chicken or turkey are also good in this recipe)

Sear sausage. Add chopped onions, celery, bell pepper.
Cook until onions turn light yellow.
Boil 9 cups water, then add 3 pks soup & bring to boil.
Add rice, sausage mixture & almonds. Will be soupy but
rice will expand & take up soup.

Bake in opened casserole dish for 1 hour in 350 deg oven.
It takes a pretty big casserole dish to hold it all.

Chili Rellenos Casserole

CHILI RELLENOS CASSEROLE

By Valerie Butterfield

2 lb Jack cheese
8 eggs
1 cube butter
1 small can evaporated milk
2 large cans whole chilies
Flour

Butter bottom of 14x9" pan. Place layers of
chilies, then cheese, sliced thinly, then sprinkle
with flour and dot with butter. Keep layering until
ingredients are used. Beat eggs with milk; add
salt & pepper. Pour over casserole. Lift corners
so egg mixture can get underneath Bake at 350
for 45 minutes or until eggs are set.

Watch carefully.

Tijuana Torte

Tijuana Torte

By Grandma Butterfield

1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream

Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.