|
 This week's Recipe of the Week brings a Mexican
flair to your dinner table. Tex-Mex Casserole is a delicious and easy way to bring home
that great Mexican flavor everyone loves. This
casserole is meatless and you won't miss the meat, but if you have meat lovers in your
family you can add one pound of browned ground meat to this casserole at the same time you
add all the other ingredients into the baking dish. Instead of browned ground meat, you
can use browned ground turkey or soy crumbles (you can find these in your grocer's freezer
and these don't have to be browned).
Tex-Mex Casserole
What you need:
- 1 (10 ounce) package of frozen and thawed chopped spinach
- 3 medium sliced yellow squash
- 1 large chopped red bell pepper
- 1 medium onion, chopped
- 1 tablespoon of vegetable oil 2
- (15 ounces each) cans of white beans,
drained and rinsed
- 12 (6-inch) corn tortillas cut into 1-inch pieces
- 1 (10 3/4 ounce) can condensed reduced-fat cream of mushroom
soup
- 1 (8 ounce) container reduced-fat sour cream
- 1 cup of salsa
- 1 package taco seasoning mix
- 1 cup reduced-fat shredded sharp cheddar cheese (4 ounces),
divided
What you do:
- Heat oven to 350 degrees. Coat a 9x13 baking dish with
cooking spray ; set aside. Drain spinach well, squeezing in your fist and then pressing
between paper towels to remove excess moisture.
- Heat oil over medium heat in a large non-stick pan. Cook the
squash, pepper, and onion for 6 minutes or until soft. Remove from heat. Stir in spinach,
beans, tortillas, soup, sour cream, salsa, green chiles and juice, taco seasoning and 3/4
cup of cheese. Spoon into baking dish- if adding meat or soy to this casserole do it here.
Bake 30 minutes. Sprinkle evenly with remaining 1/4 cup of cheese and bake 5 minutes more
or until the cheese is melted.
Lori's Italian Bake
  This
Italian recipe is brought to us by Lori
Long. This delicious casserole is a
wonderful dinner entree and can be reheated for lunch the next day. Add dinner rolls
and you have a fabulous meal! Lori says: "You can prepare Italian Bake the night
before and baked the next day. It's terrific for the long warm days of summer when you don't want to spend a lot of time in
the kitchen. I hope you'll enjoy this dish!" |
 
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