A friend who writes a cooking-related blog put out a call for casseroles that do not contain a can of condensed cream-of-whatever soup. I said that I had lots of them, but that I needed to consult my cookbook. So, here are the recipes... they come from The Big Book of Casseroles by Maryana Vollstedt, published by Chronicle Books (2000).
Chicken, Black Bean, & Tortilla Casserole
Ingredients: vegetable oil, 1 large yellow onion, 1/2 green bell pepper (seeded & chopped), 2 cloves garlic (minced), 1 can tomatoes (including juices), 1/2 c. salsa, 1 t. cumin, 1/2 t. dried oregano, 3/4 t. salt, pepper to taste, 2 cans black beans (rinsed & drained), 3 c. cubed chicken cooked, 8 corn tortillas, 4 c. grated Monterey Jack cheese
Saute onion, pepper, garlic about 5 min. Add tomatoes, salsa, cumin, oregano, salt, and pepper, and mix well, stir in beans and chicken.
Preheat oven to 350. In a 4 quart casserole dish lightly coated with cooking spray or oil, spread one third of the chicken & bean mixture over the bottom. Top with 4 tortillas and sprinkle with 1 c. cheese. Add another third of the bean and chicken mixture, 4 more tortillas, and 1 c. cheese. Finish with remaining bean and chicken mixture. Cover and bake for 40 min. Remove lid, add remaining cheese, and bake until bubbly, about 10 min. more. Let stand 5-10 min before serving.
Chicken Enchilada Bake with Salsa Cream Sauce
Ingredients: 3 T. butter, 3 T. flour, 1 1/2 c. chicken stock (low sodium), 1/4 t. salt, pepper to taste, 1 c. light sour cream, 1/2 c. salsa, 10 corn torillas (cut into 3/4 inch wide strips), 2 1/2 c. cubed cooked chicken, 1 can black beans (rinsed and drained), 6 green onions sliced, 2 1/2 c. grated Monteray Jack cheese
In a medium saucepan over medium heat, melt butter. Add flour and blend. Whisk in stock, salt, and pepper and stir until mixture boils and is thickened, about 2 min. Remove from heat. Stir in sour cream and salsa and mix well.
Preheat oven to 375. Cover the bottom of a 9x13 inch baking dish with one third of the sauce. Scatter half of the tortilla strips on top. Next scatter the chicken, beans, green onions, and half the cheese. Pour one third of the sauce over all. Top with remaining tortilla strips, sauce, and cheese. Bake, covered, for 30 min. Remove cover and bake until bubbly, about 15 min longer. Let stand 10 min before serving.
Ingredients: 1 1/2 lbs. ground beef or turkey, 1 t. vegetable oil (optional), 1 can (15 oz.) tomato sauce, 3/4 teaspoon salt, pepper to taste, 1/2 c. sour cream, 3 oz. cream cheese at room temperature, 1 c. lowfat cottage cheese, 6 green onions (sliced), 8-10 oz. egg noodles (cooked & drained), 2 c. grated cheddar cheese
Preheat oven to 350. Brown beef or turkey in a large skillet. Add tomato sauce, salt, and pepper and simmer 5 min. With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl. Fold in green onions and mix well.
In a 9x13 baking dish lightly coated with cooking spray or oil, add half of the noodles, half of the cheese mixture, and half of the meat mixture in layers. Repeat the layers, ending with the meat mixture. Top with cheddar cheese. Cover and bake 30 min. Uncover and bake until bubbly, about 15 min longer. Let stand 5-10 min before serving.