Mushroom Tortilla Casserole
I was given this recipe by a friend.
I never wrote this down, just from memory, so hopefully I got the amounts right.
This is a very mild cheesy dish.
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- 1 pkg
- corn tortillas
- 2 can(s)
- green chillies, mild (little cans)
- cheddar cheese, grated
- 2 can(s)
- cream of mushroom soup
1Put the corn tortillas in a bowl and cover with hot water. This semi cooks them and makes them soft.
Handle gently and rotate tortillas so that all get a good soaking. You may have to drain and add more hot water if needed.
2Oven: 350 degrees
Butter a casserole dish.
Spoon a small amount of mushroom soup on bottom of dish.
No need to drain tortillas. Layer tortillas in bottom of dish over lapping to cover the bottom of dish.
Spoon mushroom soup over tortillas. Just enough to cover and sprinkle a few green chilies over the top.
Layer small amount of shredded cheese over chilies.
Repeat layers...mushroom soup, chillies and cheese.
Use up the tortillas and end with the grated cheese on top. As you get about 1/2 way up in your dish, you can press the tortillas down before you add the next layer.
3Bake for 30 minutes or until bubbly. Scoop out with a spoon. Great served with a dollop of sour cream.
This makes a very mild tasting casserole. Not spicy.
A person can add hotter peppers if you want a spicier dish or add hot sauce.