Casseroles

Jalapeno Chicken

2 cups chopped onions
2 tablespoons butter
1 package (10 ounces) frozen chopped spinach, cooked and drained
6 jalapeno peppers
1 pint sour cream
2 cans cream of chicken soup
4 green onions, tops only
1/2 teapoon salt
1 large package (12 ounces) tortilla chips
4 to 6 cups chopped, cooked chicken
2 cups grated Monterey Jack cheese

Saute onions in butter, blend in spinach, jalapenos, sour cream, soup, onion tops and salt.  In a large pyrex pan alternate layers of tortilla chips, chicken, spinach mixture and cheese.  Layer again ending with cheese.  Bake at 350 for 30 to 40 minutes.  Serves 10 to 12.

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Mexican Dish (Gail Berg)

1-1/2 lbs. ground beef
1 large onion chopped
1 green pepper chopped
1 clove garlic, minced
3 tablespoons olive oil
1 can (15 oz) tomatoes
1 can (15 oz) whole corn
6 teaspoon chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup beef broth
1 cup pitted black olives
cornmeal topping (scald 1-1/2 cups milk with 1/2 teaspoon salt and 2 tablespoons of butter. gradually add 1/2 cup corn meal.  cook stirring until thickened.  remove from heat and stir 1 cup cheddar cheese and 2 beaten eggs)

saute meat, onions, green pepper, garlic in heated olive oil until onions are golden, about 10 minutes.  stir in tomatoes, corn, salt, chili powder and pepper and cover simmer for 5 minutes.  stir in corn meal blended with beef broth and simmer 10 minutes more.  add olives and turn into a 9x13 baking dish. spread topping mixture over meat.  bake uncovered in a 375 degree oven for 40 minutes.

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Chicken Casserole (Marci Harris) perfect for a ladies luncheon

1 cup cooked rice
1 cup cooked diced chicken
1 cup cooked peas
1 can cream of chicken soup, undiluted
1 tablespoon chopped onion
1 cup sour cream
1 can sliced water chestnuts, drained
1/2 cup sliced toasted almonds
1 cup crushed corn flakes
1/4 stick butter, melted

mix first 8 ingredients and put in medium size buttered casserole.  mix butter and cornflakes and sprinkle over mixture.
bake 45 minutes at 350 degrees.

serve with a green salad
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Chile Relleno Casserole (Marci Harris)

1-1/2 taza de frijoles fritos
1 libra de carne molida, preparada con un sobre de taco mix (seguir las instrucciones del sobre)
1/2 libra de queso cheddar rallado
1/2 libra de queso mozarella rallado
6 chiles pasilla rostizados, pelados y partidos por la mitad
1/2 taza de leche
6 huevos
2-1/2 cucharadas de harina
1 cucharadita de sal

engrase el pirex.  coloque los frijoles, despues la carne y los chiles.  batir bien los huevos con la leche, harina y sal.  colocar la mezcla encima de los chiles.  mezcle los quesos y rieguelo todo encima de la mezcla.  hornear a 350 grados por 40 minutos.

acompanar con arroz, guacamole, tortillas de maiz recien hechas y cerveza bien fria!

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POTATO-CHEESE CASSEROLE
(excellent for breakfast/brunch)

1 pkg. shredded hash brown potatoes, thawed if frozen
1 T melted butter
1 egg slightly beaten
mix together and spread in a 13X9 casserole pan.  bake at 370 for 10 minutes.  remove from oven.

1 pkg jimmy dean sausage with sage
1 onion, chopped
cook together till done (it will look like cooked hamburger meat)

1 cup grated cheddar cheese
1 cup monterey jack cheese
12 roasted, peeled green chiles, chopped (this would be about 1 medium can of chiles)

layer the sausage mixture, cheeses and chiles (usually two layers)

3 T flour
3 eggs
1 cup milk
salt and pepper to taste

mix together and pour over the layers.  bake at 350 for about 1 hour

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