Posts filed under 'Casseroles'

Butternut Squash Enchiladas, Yumm!

Enchilada Dinner

Enchilada Dinner

We had friends over for an enchilada dinner. The enchiladas turned out great–it”s a butternut squash and corn filling with tomatillo sauce on top–as delicious as it sounds. The recipe came from a friend who made these for us. The picture didn”t come out great. It”s hard to photograph food, I think. I”m incredibly impressed by those who do it well.

Squash Enchiladas With Tomatillo Sauce

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives

Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.

Tomatillo Sauce
Note: You can make your own, but I just buy jarred tomatillo sauce and add in some fresh cilantro and mix with the sour cream, per the recipe above. It saves quite a bit of time and is usually less expensive.

1 1/4 pounds tomatillos, husked
2/3 cup vegetable stock
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced

Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper.

7 comments December 11th, 2007

Thanksgiving Potato Hash

2 lb. bag hashbrowns, partly thawed
1 can mushroom soup
1/2 c. melted butter
1 tsp. salt
1/2 c. sauteed onion
1 pint sour cream
2 c. grated cheddar cheese
2 c. crushed cornflakes

Mix first eight ingredients in buttered 9 x 13″ pan. Top with butter and cornflake mixture. Bake at 350F for 45 minutes.

Add comment November 17th, 2006

Cherry Noodle Casserole

Serves 12

1 1/2 pound box noodles
8 eggs
2 pounds cottage cheese
2 sticks melted butter
3/4 cups sugar
2 tsp. vanilla
2 cans cherry pie filling

Cook the noodles per the package instructions. Place noodles in greased casserole dish and add eggs, cheese, butter, sugar, and vanilla. Mix thoroughly and bake for 1 hour at 325. Add cherry pie filling and bake 45 minutes longer.

2 comments March 25th, 2006

Scalloped Chili Corn Casserole

Total Time Needed: 1 hr.
Active Time: 15 min.
Serves: 6

2 beaten eggs
1/2 c. cornmeal
1/2 tsp. Baking soda
3/4 tsp. Garlic salt
16 oz. cream-style corn
4 oz. chopped green chiles
grated cheddar

Preheat oven to 350 F. Mix all ingredients except chiles and cheese. Pour half the mixture in a greased casserole dish, top with half the chiles and half the cheese. Repeat. Bake 45 min.

Add comment December 27th, 2005



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