« The Voodoo of Peer Review | Main | Shuttle launch countdown begins! »
June 28, 2006
Mexican Lasagna
I can count on one hand the number of casseroles I actually like and make...This one, lasagna and a chicken casserole that I couldn't eat anymore even if I wanted to. My next recipe renovation is to take that chicken recipe and tweak it with mushrooms, but that's a rant for another time. Anyway, this is yet another recipe from the old recipe files that I've converted to meatless with the onset of the meat making me sick issues. You'll never miss the meat!
Mexican Lasagna
1/2 of a red onion, chopped
8 large mushrooms, sliced
1 tablespoon of olive oil
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of celery soup
1 cup of salsa
1 4 ounce can of chopped green Chile peppers
1 3.8 ounce can of sliced black olives
Shredded Colby cheese (Cheddar and/or Monterrey Jack cheese works fine as well)
Corn tortillas
In a large skillet over medium heat cook onions and mushrooms in olive oil under tender. Remove from heat and add the soups through the black olives and stir until incorporated.
Preheat oven to 400F.
Spray an 8 X 8 baking dish with non-stick spray and place a layer of 4 corn tortillas on the bottom of the dish to cover. Spread part of the mixture on top of the tortillas and then top with shredded cheese. Repeat until you reach the top of your dish.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes. Take the dish out of the oven and let sit for 5 minutes before serving.
Makes approximately 6 servings.
Note: You can top with sour cream, tomatoes and chopped green onion if you like.
Posted by Dianne at June 28, 2006 8:08 PM
Trackback Pings
TrackBack URL for this entry:
http://www.daffodillane.com/movabletype/mt-tb.cgi/6467