What is a casserole?

A casserole, is taken from the French for "saucepan” and is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself being called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique.


Based on my research, casseroles became increasingly popular as a one dish meal, in the 20^th century, following World War II - for several reasons, one being ease and another being that new forms of lightweight metal and glassware in cooking vessels became available on the market.


My “Mama” was not a big casserole maker, in fact, it is hard for me to remember ever having a casserole.  Mostly, because “Daddy”, did NOT favor any type of dish that remotely resembled a casserole, this as a result from the many ghastly meals he was served during his time serving in the US Navy during the War.


So, that all said, tonight I prepared a casserole dish (recipe) that my dear friend Pat Webber passed onto me more than a few years ago.  A casserole, if you will, with a bit of a modern spin. This dish is a good crowd pleaser but what I really like is that is features “used or tired” tortilla chips, those dregs at the bottom of the bag that one usually tosses.  It is a tasty and easy dinner, although I don't think it was one of Brandon's (my oldest son)  favorites and it also makes for great "used" food (aka leftovers),

Enchildada Casserole -

my version is vegetarian - but there is also a carnivore version

1 cup of mushrooms quartered

1 can of black beans (drained)

1 cup chopped tomatillos (about 4 - 6)

1 medium onion chopped coarse

¼ cup chopped peppers (I used a blend of jalapeno, red and yellow)

2 - 4 cloves garlic (or more depending on taste)

14 oz can green chile’ enchilada sauce (I make my own)

14 oz can roasted garlic mushroom soup

¼ cup of chopped/minced cilantro

1 tablespoon of cumin

1 tablespoon chili powder

At this point I use my kitchen aid to mix the above ingredients together  

1 bag (12 oz) of used tortilla chips (we save the tired /small chips to use for this dish)

2 cups (16 oz) of cheese

(I use a variety - today’s recipe consisted of fresh mozzarella and sharp white cheddar)

1 cup of vegetable broth

In a 9x11 baking dish that has been lightly coated with cooking spray…

Layer 2/3‘s of the tortilla chips…

Layer the chicken/soup mixture on top of the chips.

Layer the cheeses on top

Sprinkle remainder of chips on top of the cheese

Garnish with a bit of cilantro

Bring broth to a boil and pour over the ingredients.

Bake @ 350 for ½ hour – let stand for 10 minutes to serve easily.

Can be assembled ahead of time and refrigerated.  Note – add boiling broth right before baking if you pre-assemble.

 ** for the carnivore/meat lover  - you can add include 2 cups of cooked chicken breasts (in addition to or as a substitue for beans) and substitute 1 cup of chicken stock (for the vegetable stock).

And as always ~~ as Julia said " Bon Appetit!"