sunset harvest

Tuesday, September 4, 2012

Enchilada Casserole

Tried another casserole that my mother strongly recommended, and I can't even describe the reaction from the crew. My daughter was the first to literally lick her plate clean. She loved it, Doug went back for seconds, which if you know him, says a lot as he is not a casserole type of a guy. This dish came together very easily and I hope you put this in your dinner rotation very soon! 
Most of the ingredients are probably already in your kitchen. I served this meal with a side salad and for Doug I threw in some tater tots since a salad on his plate would be the end of the world!

Enchilada Casserole
adapted from Buns in My Oven

Begin by bringing a large pot of water to a boil, and cooking the egg noodles according to package directions. I used about 8 ozs. of wide egg noodles.

Brown one pound of ground beef in a skillet.

Once meat is cooked through, add the following;
4 oz. Cream Cheese
1/4 tsp. Ground Cumin
1/2 tsp. Chili Powder

Stir until the cream cheese melts, and then add the following;
1/4 cup sour cream
1 (4oz) can diced green chiles
1 (10oz) can enchilada sauce
1 cup Mexican blend shredded cheese

Allow the cheese to melt and continue to stir. Add in the cooked noodles and stir to combine.

Pour into a greased casserole dish. I used an 8x8 dish and it worked perfectly.

Sprinkle an additional 1 cup of shredded cheese over casserole and bake for about 15 minutes at 350 degrees.