Chicken and Black Bean Enchilada Casserole

<3 <3 <3 I love this recipe because you prep/chop up everything in advance and pull it together layering as you go in the casserole dish. You don't even have to cook chicken yourself if you don't have leftovers. Today, I used two whole chicken legs, but you could easily use a rotisserie chicken from the grocery store and shred it yourself instead. You could even make it vegetarian!

Shredded cooked chicken, about 3 cups

Diced sweet onion, about two cups

Shredded sharp cheddar (or fake cheese)

Chopped cilantro

one big can of red enchilada sauce

one bag of corn tortilla chips (no Fritos because they are too salty.)

one can of sweet corn, drained

one can of black beans, drained

one can of diced tomatoes with chopped green chilis, drained (brand name: Ro-tel or store brand)

and your favorite taco seasoning. One envelope, or about 2 tablespoons.

Garnish with sliced green onion before serving.

You're going to need an oblong glass or ceramic casserole dish.

Preheat oven to 350 degrees.

In one bowl, add the drained corn, tomatoes with green chilis, and the black beans together with the taco seasoning and combine well. This is now called the canned vegetable mixture.

== The Layers ==

Place a layer of tortilla chips at the bottom of the dish. 

Then half of the canned vegetable mixture

Then chopped chicken

Onions

cilantro

cheese

tortilla chips

remaining canned vegetable mixture

then chopped chicken

onions

cilantro

Tortilla chips.

Open that big can of red enchilada sauce and stir it with a spoon in the can. Pour onto the cassarole.

Top with as much shredded cheese as you like.

Pop into a 350-degree pre-heated oven and bake for 40 minutes.

Egg Noodles with Beef

1 12 oz bag of your favorite egg noodles (we use No Yolks)
2/3 cup frozen peas
1 lb chub lean ground beef
1/4 cup dehydrated chopped onion
1 can Campbell's brown gravy
kosher salt and fresh ground black pepper to taste.

Boil noodles until almost tender. Add peas and cook 5 more minutes. Drain.

While the noodles are boiling, brown beef in a large skillet, about 20 minutes. Add onion, salt and pepper.

In same pan used to cook the noodles, dump cooked beef, noodles with peas into pan then add 1 can of Campbell's brown gravy. Mix to combine. Serve hot.

Hamburger Casserole

2 tbsp olive oil
1 1/2 lbs ground beef
1/2 yellow onion, chopped
2 slices of bacon
2 cloves of garlic, chopped
Morton's season salt
3 celery stalks, chopped
4 carrots sliced on the diagonal
1 cup frozen peas
2 large russet potatoes, peeled and sliced thin

You'll need a 2 quart glass casserole dish with a lid
Preheat oven to 375 degrees.

Heat olive oil in large skillet and cook up ground beef and bacon slices with onion and garlic. Continually chop up larger pieces of meat with the spatula. Season with Morton's season salt. While that's cooking, cut up your vegetables and move them each into a individual bowl.

Once the meat has browned, move this to the casserole dish. Layer vegetables: Peas, carrots, celery, potatoes. Season with Morton's season salt.

Cover the bake for 30 minutes. Uncover and bake until the potatoes are slight brown around the edges. Serve with bread. Yields 6-8 servings.

You can also add a bit of brown gravy and use this mixture the next day for pot pies.

Judi's Tuna Cassarole

2-6 oz cans of yellowfin tuna, drained (Ralph's sells this.)
8 oz egg noodles
1 jar or can of prepared brown gravy
8 oz mixed frozen soup vegetables (green beans, diced carrots, peas, corn)
1/2 large onion, diced
1/2 tsp Mrs. Dash table blend
pepper to taste
1/2 cup seasoned bread crumbs

Preheat oven 350 degrees.

Prepare egg noodles and drain. Cook frozen vegetables for 3-4 minutes in microwave. Dice onion and drain Tuna. Add egg noodles, vegeables, brown gravy, onion, Mrs. Dash and pepper in a cassrole and mix together. Top with seasoned bread crumbs and bake for 30 minutes.