HERE IS THE CASSEROLE RECIPE!!!!!

OK, just a moment to vent! I literally fly to NYC for less than 24 hours (including flying time up and back), get this GREAT 5 minute spot on Fox and Friends (I LOVE THEM), get to pitch all of these fun ideas and the only thing anyone wants from me is the last minute, off handed comment about my favorite casserole! Well guys, I am very happy to pass on not one but TWO casserole recipes that are so popular that we literally can’t refill them fast enough. Enjoy and thanks for watching, I really appreciate it! Toodles! (It is nearly a miracle that my website did not crash. I am trying to pitch Fox on just doing an entire show on casseroles due to the response.)

P.S. For tons of other GREAT casserole recipes, check out Epicurious.com. They are my go to spot for all of this kind of stuff. Painfully, painfully fabulous.

Chili Relleno Casserole – EASY (we add chicken!)

Yield: Serves 8
This makes a great dish for brunch or lunch.
This is on Epicurious.com and is from Bon Appétit
Ingredients

* 4 eggs
* 1 1/2 cups milk
* 2 tablespoons all purpose flour
* 1/2 teaspoon pepper
* 1/4 teaspoon salt
* 3 7-ounce cans whole green chilies, split open
* 4 cups shredded cheddar (about 1 pound)
* 4 cups shredded Monterey Jack (about 1 pound)

Preparation

Lightly grease 9×13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

 

Tortilla Casserole with Turkey (TPG Note: We use chicken instead)

Yield: Makes 8 servings
Chilaquiles de Guajolote Editor’s note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, from Gourmet Magazine
Ingredients

* 3/4 cup plus 1 tablespoon corn oil
* 18 corn tortillas
* 3 medium zucchini, thinly sliced
* 2 cups chayote* or other squash, thinly sliced
* 1 cup fresh or thawed frozen corn kernels
* 2 cups green beans, steamed and cut into 1-inch pieces
* 2 to 3 cups leftover turkey, shredded
* 2 cups (8 ounces) shredded Monterrey Jack or panela cheese**
* 6 cups Salsa de Tomatillo***
* 2 cups sour cream
* 1 tablespoon milk
* Sea salt and ground black pepper to taste

Salsa de Tomatillo (TPG note – you can substitute store bought salsa just fine.)

* Makes 5 to 6 cups.
* 60 tomatillos, husked and rinsed (about 3 pounds)
* 8 serrano chiles (seeded and deveined for a milder dish)
* 4 cups water
* 5 garlic cloves, chopped
* 1 cup coarsely chopped cilantro leaves
* 2 tablespoons vegetable oil
* Sea salt to taste

* *Chayote, also known as christophene and mirliton, is a mild-tasting, pear-shaped squash. Any summer squash can be substituted.
* **Panela is a salty, crumbly cow’s milk cheese. Feta is a good substitute.
* ***Tomatillos are often referred to as “green tomatoes,” but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.

Preparation

Prepare the Salsa de Tomatillo. In a heavy, 6-quart, nonreactive saucepan over medium-high heat, combine tomatillos, chiles, and water; bring to a boil. Reduce heat to low and simmer until the tomatillos are tender, about 10 to 12 minutes. Drain, reserving 1/2 to 1 cup of the cooking liquid. Working in batches, combine tomatillos, chiles, reserved cooking liquid, garlic, and cilantro in a blender and blend to a smooth puree. In a heavy, 12-inch, deep-sided skillet, heat the oil over medium heat and cook the tomatillo mixture for about 10 minutes, stirring often. Add salt to taste.

Prepare the casserole. In a heavy, 10-inch skillet, heat 3/4 cup of the corn oil over medium heat until the oil shimmers. Using tongs, submerge the tortillas, one at a time, in the hot oil for about 10 seconds (the tortillas should remain pliable). Transfer to a baking sheet lined with paper towels to drain. Lightly oil a 13-by-9-inch baking dish and set aside. In a heavy, 12-inch, nonstick skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add both kinds of squash and cook over medium heat about 5 minutes. Add the corn and green beans and cook until just tender, about 2 to 3 minutes. Add salt and pepper to taste.

Preheat oven to 375 degrees. Arrange 6 of the softened tortillas in the prepared baking dish, overlapping the edges. Cover with half of the shredded turkey, half of the vegetable mixture, 1 cup of the cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Repeat the layering process with 6 additional tortillas, the remaining turkey, vegetable mixture, and cheese, 1 cup of the Salsa de Tomatillo, and 3/4 cup of the sour cream. Top with the remaining 6 tortillas. Drizzle with 1 cup of the Salsa de Tomatillo, cover with foil, and bake in preheated oven for about 50 minutes, or until heated through.

During the last few minutes of the cooking time, heat the remaining 3 cups Salsa de Tomatillo over low heat and keep warm. In a small bowl, whisk together the remaining 1/2 cup sour cream and the milk; drizzle over the hot casserole when it comes out of the oven. Serve the hot casserole with hot Salsa de Tomatillo on the side.

Chef Ravago shares his tips with Epicurious: · You can substitute duck, chicken, or any other poultry for the turkey in this dish. (Ravago does not recommend using beef or pork.) Or, you can leave the meat out altogether to make a hearty vegetarian entree.
·This recipe can be made up to 2 days in advance, and kept refrigerated. Follow the recipe up through baking the casserole, but do not add the final 1 cup of tomatillo sauce on top, otherwise the dish will become too soggy. Before serving, let the dish come to room temperature, then top with the tomatillo sauce and reheat in a 375°F oven until warm, about 20 minutes. Check the dish twice during the reheating; add more tomatillo sauce if it seems dry.