Mushroom Tortilla Casserole Recipe

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Mushroom Tortilla Casserole

deb baldwin


I made this as a side dish when I made tacos or enchiladas. I know when you read this you may not think this is going to be very good, but this is one of my favorite dishes.
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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15 Min


30 Min




1 pkg
corn tortillas
2 can(s)
green chillies, mild (little cans)
cheddar cheese, grated
2 can(s)
cream of mushroom soup

Directions Step-By-Step

Put 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.
Oven: 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.
Bake 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.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican