Sweet Potato, Quinoa and Black Bean Enchilada Casserole

I am a huge fan of sweet potatoes, to say the least, so it always baffles me that my kids aren't fans.  They did come from me, after all.  Granny even thinks sweet potatoes are pretty tasty little buggers, so it baffles me even more that the kids don't like them.  Especially since the kids think Granny is so incredibly cool.  My 11 year old has even informed me that she likes her Granny more than she likes me.  According to the 11 year old, her Papa is #1 on her "like" list with Granny coming in a very close #2.  And if I'm lucky, I'm a very, very distant #3.  On a good day.

This Sweet Potato, Quinoa and Black Bean Enchilada Casserole was one of my successful attempts to get the kids to eat sweet potatoes and actually like them.

1 cup quinoa
2 cups chicken broth (or vegetable for a vegetarian version)
2 (15 ounce) cans black beans, drained and rinsed
2 large sweet potatoes (about 4 cups), cubed and boiled until tender
1 cup onion, diced
2 cups red enchilada sauce
1 teaspoon cumin
9 corn tortillas, torn into about 8 pieces each
2 cups shredded cheese (I used Colby Jack)

Combine quinoa and chicken broth in a medium sized pan and bring to a boil.  Reduce heat and simmer, covered, for 20 minutes, or until all the broth has been absorbed.  In a large bowl combine all ingredients except cheese.  Mix well and pour into a greased 9x13 inch baking dish.  Sprinkle with cheese and bake at 350 for 30 minutes.  Garnish with cilantro and sour cream, if desired.

Recipe from The Royal Cook - an original!

Linked on Serendipity and Spice and Whisk Away Wednesday.

Viva La Chicken Casserole

I think everyone has heard the saying "Necessity is the mother of invention."  Well, this recipe is due, in part, to necessity.  The other day I filled my crock pot with chicken and salsa, and turned it on.  I was going to make a wonderfully creamy and delicious filling for tortillas.  The chicken cooked in the salsa all day, filling the house with yummy smells.  I pulled out the chicken and shredded it, put it back into the crock pot, and went to find the rest of the ingredients to make my chicken filling.  There was just one teeny, tiny, HUGE problem.  I somehow overlooked making sure I had everything I needed before I started cooking my chicken.  I would have even been okay if I checked before I went to the store.  But I didn't, so into the fridge my beautifully cooked chicken went.  And sat.  Awaiting for the chance to become dinner.  Knowing I had to do something with it before it went to waste, I made this tasty casserole.

There are some foods that just don't look pretty, but sure taste good.  This is one of them. I guess you could call it a "Don't judge a book by it's cover" casserole. :)

4 chicken breasts, cooked and shredded
1 small onion, diced
1 (15 ounce) can black beans, drained and rinsed
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 cup red salsa
2 (7 ounce) cans green chili salsa - I used about 2 cups of my homemade Green Tomato Salsa Verde
1/2 cup milk
15 corn tortillas
4 cups shredded cheese - I used cheddar

In a large bowl, combine soups, salsas and milk and mix until smooth.  Stir in chicken, black beans and onion.  Grease a 9x13 inch baking dish and spread about 1/2 cup chicken mix over the bottom of the pan.  Break up 5 tortillas and place over chicken mixture in pan.  Top with 1/3 chicken mixture, then 1/3 of the cheese.  Repeat layers 2 more times ending with cheese.  Bake at 300 for 1 hour.

This is a great casserole to make the day before or in the morning.  Cover and refrigerate, then bake for 1 1/2 hours at 300. 

Recipe adapted from my old friend Lynda.

Susan's Tex-Mex Casserole

We love anything that could be considered Mexican food (by any stretch of the imagination).  Tex-Mex, Americanized Mexican, or authentic Mexican.  This Tex-Mex Casserole (or layered Tex-Mex bake for the "casserole" haters out there :)) was a hit with the entire family.  I loved how easy it was to throw together and the hubby loved how hearty it was with the beans and corn. 

1 pound ground beef
1 small onion, diced
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
3 cups enchilada sauce (I used a packet mix, could also use a 28 ounce can)
1 can black olives, sliced
18 corn tortillas
4 cups Monterrey jack cheese, shredded

Brown ground beef with onion.  Add enchilada sauce, corn, beans and olives.  Grease a 9x13 inch baking dish and place about 1/2 cup meat mixture on the bottom of the pan and spread.  Layer 6 tortillas, 1/3 meat mixture and 1/3 of the cheese.  Repeat layers 2 more times, ending with the cheese.  Bake at 350 for 30 minutes or until it is bubbly and the cheese is melted.  Top with sour cream and crushed tortilla chips, if desired.

Recipe from The Royal Cook - an original!

Santa Fe Chicken Casserole

Philadelphia just came out with a new product called Cooking Creme. It happened to be on sale and I had a coupon to go along with it that made it too good of a deal to pass up. It even came with some recipes attached to the lid (which is were I got this recipe). I loved that I already had everything on hand for it and that it was quick and easy.

3 cups cooked chicken breasts, shredded or cut into bite sized pieces
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained
2 green onions, sliced
1 (10 oz) tub Philadelphia Santa Fe Blend Cooking Creme, divided
3 (6 inch) tortillas (I used corn, but flour would be excellent as well)
2 cups cheese, shredded

Combine first 4 ingredients in a large bowl. Add 3/4 cup cooking creme and mix lightly. Spoon 1/3 of the chicken mixture into a a 9" pie plate and top with 1/2 cup cheese, then tortilla. Repeat the layers 2 more times, ending with the last tortilla. Top with remaining cooking creme and last 1/2 cup cheese. Cover and bake at 375 for 20 minutes or until heated through. Uncover and bake for an additional 5 minutes or until cheese is golden brown.

Chicken Cordon Bleu Casserole

I love chicken cordon bleu, but don't so much like the time it takes to make. I was going through my fridge looking at what I needed to get used up soon (ham, sour cream, Swiss cheese) and had an ah ha moment - chicken cordon bleu casserole! I have to admit, it turned out fantastic! My sweet hubby thought that I went a little over kill on the cheese, but if you ask me, it's hard to have too much cheese.





6 chicken breasts, cooked and diced into small bite sized pieces
4 oz thinly sliced ham, diced (I used deli meat)
1 can cream of chicken soup
1 (16 oz) carton sour cream
2 cups shredded Swiss cheese
1/2 teaspoon salt

Mix all together and pour into a greased 7"x11" baking dish. Bake at 350 for 20 to 25 minutes or until the cheese is all melted (mine was a little bubbly on the sides). Serve over rice, noodles or alone.

Pizzaghetti

I have been blessed with 5 darling little angels. That being said, I am to the point that I have to have something that the kids can either help with,



or that I can make before they catch me in the kitchen. Butter knifes are a moms best friend! Much better than Insta-care runs for stitches. As you can see, the girls job was cutting the olives. They were also VERY efficient samplers. Nothing gets by them!

I asked the kids what they wanted for lunch. The 9 year old yells out "French toast and spaghetti!"
Me "Really!?! Together?"
9 Year old "No Mom, next to each other." (Duh!)
4 Year old "EWWWW!"

In the name of compromise, we went with Parmesan Garlic Bread and Pizzaghetti. The 9 and 11 year olds did top their bread with the Pizzaghetti and eat it that way. The 4 year olds response? "EWWWW!"

When I got dinner on the table and the hubby was about half way finished eating, he said "You are so creative with food sometimes. The kids said they wanted spaghetti and I get an Italianish (I think he should be able to add words to my dictionary too. That's a good one) casserole with spaghetti." Creative? I gave him a "look". Not to worry, though. He assured me it was a good thing. *Blush* So I told him "That's 'cause I'm a creative genius". And he agreed. Boy, I have him trained!

Even though I would love to take all the credit for it, I got the idea from a lady who brought a similar dish to our family years, and years, and years ago, when my mom had my baby sister. Okay, maybe not that long ago. That would make me really, really, really old. I just don't think I am THAT old. The kids might, but I don't.

Linked on This Weeks Cravings #18.





1 (1 lb) package spaghetti noodles
1 (28 oz) jar spaghetti sauce
1 cup sliced or diced pepperoni
1 cup sliced olives
2 cups grated cheese

Preheat oven to 350. Cook spaghetti noodles according to package directions. Drain and mix with spaghetti sauce. Grease a 9"x13" baking dish. Layer 1/2 of the noodles, pepperoni, olives and cheese. Repeat with the other half of the ingredients. Bake for 15 to 20 minutes - until the cheese is melted.

You can use any pizza toppings you want/like. We like the pepperoni and olives. It is good with sliced mushrooms too.

Enchilada Casserole

I'm back!! We went on vacation and then Christmas rolled around and somethings got neglected. This being one of them. I made a TON of goodies and forgot to take pictures of them, so I won't get to post all the yummies I made.

This has got to be one of my favorite casserole recipes. It is quite easy and very delicious. It is easy to adjust the heat on it by the enchilada sauce you use. I have a daughter that is more sensitive to spice, so I always use mild. The whole family loves it. A comforting plate of hot, cheesy, yummy goodness.



1 1/2 pounds ground beef
1 (28 ounce) can enchilada sauce
1 (10 ounce) can enchilada sauce
1 large yellow onion, chopped
2 (6 ounce) cans olives, sliced
18 corn tortillas
1 pound Monterey jack cheese, grated
1 pound Cheddar cheese, grated

Sauté onion with ground beef. Add olives and large can of enchilada sauce. Pour small can of enchilada sauce in the bottom of an 11x15 inch casserole dish (if you use a 9x13 inch casserole dish, place on a cookie sheet lined with foil). Place 6 tortillas on top of sauce. Add 1/3 of the meat mixture and 1/3 of the cheeses. Repeat 2 more times ending with the cheese. Bake at 350 for 30 minutes. Serve with chopped tomatoes, lettuce, sour cream and guacamole.