Lazy Sunday Casserole

When I saw a this recipe had “lazy” in the title, I knew I would be happy. Although baby boy is beginning to become more cooperative, I still have a heck of a time getting dinner on the table without some assistance from the husband. Thankfully he works from home, so most of the time, he can sneak upstairs to allow me some dinner prep time if he has a break in his schedule. Once I told him there was sausage and peppers involved in this meal (two of his most favorite things), he had no problem clearing a little bit of time in his schedule so I could make this “lazy Wedensday” casserole.

I tried like crazy to get a more appetizing looking picture of this, but try as I might, I just couldn’t get it, but trust me when I say this is fabulous! I’m not a fan of sausage, or vegetables, but I ate everything, and enjoyed it! It didn’t take as long as I thought it would to prep this, and while the husband finished up work, I enjoyed some time with my boys while the oven did all of the work. The balsamic vinegar really steps this up a notch. I cannot wait to make it again…maybe I’ll make it for a lazy Monday, or Tuesday, or…

Lazy Sunday Casserole

5 Italian sausages
1 pound red potatoes, cubed
1/2 pound baby carrots
1 red pepper, cut into large chunks
8 ounces whole fresh mushrooms
1 large onion, cut into large chunks
3-4 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
Salt and pepper, to taste
1/2 cup chicken broth
3-4 tablespoons balsamic vinegar

Preheat oven to 450 degrees. Combine all of the chopped vegetables in a large roasting pan. Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds. Pour over the vegetables and toss to coat. Season with salt and pepper. Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender. Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned. Remove from skillet and slice into thirds. Remove foil from vegetables and add sausages to pan. Pour in balsamic vinegar and give everything a good stir. Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.

Source:  Let’s Dish Recipes, originally adapted from Kayotic Kitchen

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Enchilada Pie

So, the beginnings of this post have been sitting in my drafts folder since May 19th, and it dawned on me today that I hadn’t actually posted it yet!  Which is a shame, because this is one of the better recipes I’ve made in a long time.  Unfortunately, I don’t have much commentary on this since we ate it almost 2 months ago, but trust me when I say it is absolutely fantastic, and relatively healthy (and tastes even better as leftovers!).  I will be adding this to our meal rotation again here soon!

Cat and Mo’s Enchilada Pie

1 pound lean ground beef
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 (10-ounce) can enchilada sauce
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
1 cup light sour cream
1 (4-ounce) can chopped green chiles, drained
1/2 cup chopped fresh cilantro
1 1/2 cups salsa
1 Tbsp pure chile powder
1 1/2 tsp ground cumin
3 cups broken tortilla chips (about the size of corn chips)
2 cups grated light cheddar cheese

Preheat the oven to 400.

In a large skillet over medium-high heat, cook the beef, onion, and garlic until the vegetables are soft and the beef is just slightly pink, 6 to 8 minutes.  Add the enchilada sauce and black beans, reduce the heat to low, and simmer for 10 minutes.  Taste adn add salt if you like.

Meanwhile, in a food processor or blender, blend the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth. 

Spoon half of the meat-bean mixture into a 9 x 13 inch pan or large casserole dish.  Top with 1 1/2 cups of the smallest broken chips and 1 cup of the cheese.  Cover the chips and cheese with the remaining meat-bean mixture.  Spoon on the sour cream mixture and gently spread it to cover the meat in an even layer.  Top with the remaining 1 1/2 cups chips and remaining 1 cup cheese.  Cover with aluminum foil and bake for 20 minutes.  Serve warm.

Source:  Adapted from Cat Cora’s Classics with a Twist, page 151

Chicken Tamale Casserole

We are big fans of Mexican food here, so when I saw this recipe, I knew I had to try it.  As I expected, this was fantastic, and so easy to make!  It was a huge hit here, and the leftovers were even better.  This will definitely be a frequent guest on our weekly menu.

Chicken Tamale Casserole
From Cooking Light

1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3  cup  fat-free milk
1/4  cup  egg substitute
1  teaspoon  ground cumin
1/8  teaspoon  ground red pepper
1  (14 3/4-ounce) can cream-style corn
1  (8.5-ounce) box corn muffin mix (such as Martha White)
1  (4-ounce) can chopped green chiles, drained
Cooking spray
1  (10-ounce) can red enchilada sauce (such as Old El Paso)
2  cups  shredded cooked chicken breast
1/2  cup  fat-free sour cream

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.