Reader Recipes: Easy, Cheesy Casseroles


Enchiladas and Mexican Rice


Enchiladas and Mexican Rice
Photo by Jennifer Christman Cia

  • Cooking spray
  • 1 box (about 20) frozen taquitos, any variety
  • 1 (10-ounce) can enchilada sauce, red or green
  • 1 cup cheddar cheese, shredded
  • Onions, cilantro, pico de gallo, salsa, avocado (optional)

Heat oven to 400 degrees. Spray 9×13 casserole dish with cooking spray.

Arrange frozen taquitos in bottom of dish. Evenly pour enchilada sauce over them, and sprinkle cheese on top. Bake until cheese is bubbly and melted, about 10 minutes. Garnish with desired optional toppings. Serve enchiladas with Mexican Rice (recipe below).

Mexican Rice:

  • 3/4 stick butter, melted
  • 1/2 onion, cut into strips
  • 2 cups Minute Rice, uncooked
  • 1 (15-ounce) can tomato sauce
  • 1 can water (use tomato sauce can)
  • 1 teaspoon salt or to taste

Melt butter in a skillet. Add onion, and sauté a few minutes. Add rice, and brown slightly. Pour in tomato sauce and water, bring to a boil. Once boiling, cover, turn off heat, and allow to sit on burner for 5 minutes. Stir gently with a fork to fluff rice.

The Enchiladas recipe is adapted from Mama Sue’s Southern Kitchen Cookbook. The Mexican Rice recipe is quite old, and was shared by a friend of mine who is of Mexican descent and a wonderful cook. 

I use cheese taquitos with green enchilada sauce, served with Mexican Rice and avocado — delicious.

Opal Noble, Ward

Cheesy Baked Tortellini Casserole

Makes 4 servings.

  • 1 (19-ounce) package frozen cheese tortellini
  • 1 (8-ounce) can mushroom pieces, drained and sautéed (optional; see note)
  • 1 (24-ounce) jar pasta sauce (I use Bertolli Olive Oil, Basil & Garlic)
  • 1 (14.5-ounce) can diced tomatoes
  • 1-2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 16-ounce) tub small-curd cottage cheese
  • 1 (8-ounce) package mozzarella cheese, shredded

Heat oven to 400.

In a large pot, boil tortellini according to package directions.

If using mushrooms, sauté with desired seasonings. (Note: I use olive oil, teriyaki marinade, garlic powder and lemon pepper.)

In a large mixing bowl, stir together sautéed mushrooms, pasta sauce, diced tomatoes, garlic, oregano, basil and onion powder.

In a 9×13 casserole dish, add enough sauce to cover bottom. Add tortellini, spreading evenly. Spread cottage cheese over tortellini. Sprinkle half the mozzarella over cottage cheese. Add remaining tomato sauce. Top with remaining mozzarella.

Cover casserole lightly with nonstick aluminum foil or aluminum foil sprayed with oil. Place dish on baking sheet to catch any spills.

Bake for 30 minutes. Uncover, and bake another 8-10 minutes until cheese is fully melted.

Glen Copeland, Fayetteville