Growing up, my mom was not a casserole maker. My real first experience with casseroles was in my college cafeteria. One casserole in particular stands out in my mind, and my roommate and I had a very special name for it. We named it Surprise Casserole, because it would be a surprise if we ever ate it.
Thankfully my past casserole experience didn’t stop me from making casseroles, because really – they are the greatest invention ever. When I am stuck with what to make for dinner, a casserole is always the answer. I love how you can take a variety of ingredients, throw them together and call it “Mom’s Famous Casserole.” Really all you need is a meat, some type of sauce, some type of pasta, a topping, and a bit of imagination!
Here are recipes for 2 casseroles that I made this past week. One I’ve named Tropical Tuna Casserole, and the other I am calling Mexican Lasagna. They were both huge hits at my house, so I thought your family might enjoy them too!
Tropical Tuna Casserole
- 2 packages egg noodles
- 2 cans tuna (drained)
- 2 cans cream of chicken soup
- 1 can milk
- 1 can pineapple chunks (drained)
- 1-2 cups shredded cheddar cheese (divided)
- Bread crumbs (or crushed crackers)
- Cook noodles according to package directions.
- Drain noodles and put back in pot.
- To the noodles add: tuna, soup, 1/2 of cheese milk and pineapples. Mix well.
- Put the mixture into a casserole dish.
- Top casserole with remaining cheese and breadcrumbs.
- Cook at 425 degrees for about 30 minutes until it is nicely browned.
- 2 cups cooked shredded chicken
- 1 jar salsa
- 1 can enchilada sauce
- 1 can cream of chicken soup
- 1 container ricotta cheese
- 1 egg
- Corn tortillas
- Black olives, pitted & chopped
- 2 cups cheddar cheese
- Completely cover the bottom of the casserole dish with a thin layer of salsa.
- Tear the corn tortillas into quarters and layer over the salsa.
- Layer the chicken over the corn tortillas.
- Put another layer of corn tortillas over the chicken.
- In a small bowl, mix the ricotta cheese with the egg.
- Spread the ricotta mixture over the tortillas.
- Layer the black olives over the ricotta.
- Add another layer of corn tortillas.
- In a separate bowl, mix the enchilada sauce with the soup.
- Pour the mixture over the casserole.
- Top with a layer of cheddar cheese.
- Bake at 425 for about 30 minutes, or until the cheese is melted and the casserole is heated through.
Enjoy! What are your family’s favorite casseroles?