Over a Cup of Coffee: Casserole recipes
January 3, 2019
During the holidays, we ended up with Christmas Eve soup, ham, baked chicken, chicken tenders, salads, fresh veggies, cake, and more and only three of us here to eat it all. It takes a lot of imagination to use leftovers, but I did my best. So, now the holidays are over, and I have to think of other dishes to cook. (I'm open to ideas — send me some recipes!) While searching through my files, I found two casserole recipes. It is interesting to explore the variety of layered Mexican casseroles. This week's recipe is different. The sausage recipe is easy to make, something you might put together quickly after a day at work. Enjoy.
Layered Mexican Casserole
• 1/2 pound beef
• 1 can whole kernel corn, drained
• 1 1/2 cups taco salsa
• 1 cup cottage cheese
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• 1 (8- ounce) container sour cream
• 5 cups tortilla chips, divided
• 1 1/2 cups shredded cheddar cheese, divided
Preheat the oven to 350 degrees. Brown meat in a large skillet and drain. Add corn and salsa, and mix well. Cook until heated through, stirring occasionally. Mix cottage cheese and sour cream. Layer two cups of the chips, half of the meat mixture, 3/4 cup of the cheddar cheese and half of the cottage cheese mixture. Bake for 35 minutes. Insert remaining chips around the edge of the casserole dish. Top the casserole with the remaining cheddar cheese. Bake an additional 10 minutes or until the cheese is melted.
Sausage and Rice Casserole
• 1 pound bulk sausage
• 1 box chicken Rice-a-Roni
• 1 can cream of chicken or cheddar soup
Cook sausage and drain. Meanwhile, prepare the rice according to directions. Mix sausage and rice together. Add a can of soup. Mix together. Re-heat.
Do you have recipes you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626. It isn't too early to be thinking about the February holidays.