Photo by Jennifer Christman Cia
Sandra’s Mexican Casserole
Makes 8-10 servings.
- 1 pound ground beef
- 1 onion, chopped
- 1/2 bell pepper, chopped
- 8 ounces processed cheese (I use Velveeta)
- 1 (10-ounce) can diced tomatoes and green chilies (I use Rotel)
- 1 (15.25-ounce) can corn, drained
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of celery soup
- 1 (9.25-ounce) bag cheese-flavored tortilla chips
(I use Doritos), crushed and divided - Favorite taco toppings (optional garnish)
Heat oven to 350. Grease a 13×9 casserole
dish, and set aside.
In a large skillet over medium-high heat, brown ground beef and drain. Add onion and bell pepper; sauté until tender. Mix in cheese, diced tomatoes and green chilies, corn and both soups, stirring until cheese melts. Remove from heat.
Form a crust using 1/3 of the chips on bottom of prepared pan. Top chips with 1/2 of the meat mixture. Repeat layers, ending with 1/3 of chips. Bake for about 20-25 minutes. Watch so chips on top don’t burn. Garnish with favorite taco toppings, if desired.
Sandra Gaspard, Eureka Springs
Squash Casserole
- 2 (8.5-ounce) boxes cornbread mix (and ingredients to prepare)
- Cooking spray
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped (optional)
- 1 stick butter
- 2 cups milk
- 3 cups cooked squash, drained
- 1 (10.5-ounce) can cream of chicken soup
- Salt and pepper to taste
Prepare cornbread according to package directions. Allow to cool, and then crumble.
Heat oven to 350. Coat a 13×9 casserole dish with cooking spray, and set aside.
In a large skillet over medium heat, sauté onions and peppers in butter until tender. In a bowl, combine cornbread, milk, squash, onions and peppers. Stir in cream of chicken soup, salt and pepper. Add to casserole dish.
Bake until browned, about 35-40 minutes or longer if you want it browner.
Gina Smith, Paragould
Dump and Stir
- 2 (4.5-ounce) cans chicken, undrained
- 1 (4-ounce) can mushrooms, undrained
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup instant rice (I use Minute Rice), uncooked
- 1 (4-ounce) jar diced pimentos, undrained
- 1 (5-ounce) can evaporated milk
- Water
- 1 stick butter or margarine, cut into slices
- Shredded cheese (optional)
- Heat oven to 350.
In a large bowl, “dump and stir” chicken, mushrooms, cream of chicken soup, rice and pimentos. Add evaporated milk to soup can with enough water to fill can, and stir into chicken mixture. Pour mixture into a shallow baking dish; evenly top with butter slices. Cover with foil, and bake for about 1 hour. Remove foil for casserole to brown for a few minutes, adding cheese, if desired.
Sharon DeVasier, Forrest City