Mexican Casserole

I was 18 yrs old.
It was my first 'real' job.
I worked in an accounting office full of ladies.
Older ladies. Ladies who could cook.

We had a holiday potluck at work and one
of the ladies brought Mexican Casserole.
It was so delicious, and she was happy
to write the recipe down for me.
It was my first recipe from someone
other than my momma or grandma.
I was so excited to add it to my recipe box.

I have loved this recipe ever since.
I had to make a few changes to fit the tastes of my family.

It's so simple to make and smells so good baking in the oven.
Serve it up with some Refried Beans and Spanish Rice 

or by itself with a skillet of sweet cornbread!

Mexican Casserole

1 lb hamburger

1 onion, chopped

1 TBSP chili powder

1 tsp garlic powder

1/4 tsp salt

1 16oz can chili beans
or Ranch Style beans

1 1/2 cup shredded mexi-cheese

1 can cream of chicken soup

1/2 soup can water

1 10 oz can diced tomatoes with green chili's, 

do not drain
12 corn or flour tortillas

Add hamburger and onion to a large skillet.

Cook until burger is brown and onions are clear.

Add chili powder and garlic powder.
Stir until combined.

In a sauce pan, mix soup, water and diced tomatoes.

Cook until heated until a light boil. Remove from heat.

In a 9 x 13 baking dish, sprayed with non-stick spray,

layer in the following order:

*6 tortillas, spread around pan, ok to overlap

*Hamburger mixture

*chili beans

*cheese

*6 tortillas

*soup mixture

Bake at 375* for 30 minutes or until edges of tortillas are lightly brown.
Remove from oven and cover with foil

Allow to set for 10 minutes before serving.

Heavenly Chicken

 Another delicious recipe from the Gooseberry Patch cookbook 

Slow Cookers, Casseroles and Skillets!

The recipes are the simple, down home, lip smackin' good kind of recipes that I love to cook for my family! You know the kind....they taste like you've been slaving in the kitchen all day!

Heavenly Chicken is one of my most asked for recipes. It's a satisfying, tummy filling, oh-so-good meal....you'll push yourself away from the table saying 'aaaaahhhh! That was good!'

This recipe only takes a few minutes to prepare, 

but it takes about 1 1/2 hours to bake...so start early!

HEAVENLY CHICKEN 

6 boneless, skinless chicken breasts
8 oz pkg sliced swiss cheese
2 10 3/4 oz cans cream of chicken soup
1 3/4 cup stuffing mix
1 cup butter, melted

Place chicken breasts in a lightly greased 13" x 9" baking pan.

Arrange cheese slices over chicken, covering to edges.

Spread soup over cheese., extending to edges.

Sprinkle with stuffing mix.

 Drizzle melted butter over stuffing.

Cover and bake at 300* for one hour. 

           Uncover; continue baking for one additional hour.

            (I baked it for 20 more minutes and it was done. I 

          think any longer than that and the stuffing will burn)

                                                Serves 6

                            Now, doesn't this look delicious? 

                               Happy Eating!

Company Breakfast Casserole

Who doesn't love a breakfast casserole?
You can prepare it the night before,
 pop it in the fridge and then in the oven first thing the next morning.
I found this recipe in Gooseberry Patch Christmas In The Country.

When I can get the whole family together for breakfast, 
this is the dish they ask for!

The large croutons prevent it from being 'soggy' 

like some of the other breakfast casseroles I've tried. 

The cornflakes on top add a little crunch!

Company Breakfast Casserole

6 oz pkg seasoned croutons (I use the Texas Toast style)
1 lb ground pork sausage, browned and drained
1 cup shredded cheddar cheese
8 eggs
3 cup milk
1/2 t. ground mustard
1/2 t. salt
2 cups corn flake cereal, crushed
1/2 cup butter, melted

Place croutons in the bottom of a lightly greased 13" X 9" baking pan; top with sausage. Sprinkle with cheese; set aside. Beat eggs, milk, mustard and salt together; pour over cheese. Cover; refrigerate overnight.

 Before baking, top with cereal; drizzle with butter. Bake at 350 degrees for 45 minutes; cool for 10 minutes. Serves 6 to 8.