Alabama Cooking: Cozy Casseroles

A nice crisp cool evening, a warm fire crackling in the fireplace, and a cozy, tasty, enticing casserole in the oven. A perfect Fall meal. I have listed my three Favorite casserole below, they are all easy to make and easy on the pocket. Enjoy!

Turkey Enchilada Casserole

Ingredients:

8 (5- to 6-inch) corn tortillas
1 (15- to 16-oz.) can refried black beans
2 cups shredded cooked turkey
1 (10-oz.) can enchilada sauce
3 cups (12 oz.) shredded cheddar cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives

1. Heat oven to 425°F. Spray 11x7-inch glass baking dish with nonstick cooking spray. Place 2 tortillas in dish. Top with one-third of the beans, one-third of the turkey and one-fourth of the enchilada sauce. Sprinkle with one-fourth of the cheese. Repeat twice. Top with remaining 2 tortillas; top with remaining sauce and cheese.
2. Bake 15 to 18 minutes or until cheese is melted and casserole is hot. Sprinkle with green onions and olives. 4 servings

Classic Tuna Casserole

Ingredients:

1 pouch (5 oz) Bumble Bee® Premium Light Tuna in Water, drained and flaked
½ pound dry Fusilli pasta
1 can (10 ¾ oz.) cream of celery soup
½ cup light sour cream
1 teaspoon celery salt
Salt and pepper, to taste
¼ cup chopped green onions
½ cup frozen peas, defrosted
¼ cup shredded blend of Monterey jack and cheddar cheese
1 tablespoon Japanese Panko breadcrumbs

Directions:

Preheat oven to 375°. Prepare pasta according to package directions, set aside. In a large bowl, mix cream of celery soup, light sour cream, celery salt, salt and pepper. Add green onions, peas, cooked pasta and tuna, mixing gently to combine. Spoon the tuna mixture into a 2 quart ovenproof casserole dish and top with the cheese and Panko breadcrumbs. Bake for 15 minutes or until crust is golden brown. 4-6 servings

Seafood Enchiladas

Ingredients:
6 tablespoons butter

½ cup flour

½ teaspoon white pepper

2 tablespoons prepared lobster base

3½ cups half and half

1 cup white wine or cooking sherry

8 ounces Monterey jack cheese, shredded

1 lb. fresh shrimp coarsely chopped

2 (8 ounce) packages Imitation crabmeat, flake style

10 (6 inch) flour tortillas

Paprika

Directions:
Preheat oven to 350⁰

1. Sauce: Melt butter in a 2 quart saucepan over medium heat, add flour. Cook and stir for 5 minutes; add ½ teaspoon white pepper, stir in 2 tablespoons lobster base and cook for an additional minute, add milk & wine; add 2 ounces of the cheese; add seafood cook for 1 minute. Remove from heat.

2. Tortillas: Prepare tortillas, add two to three tablespoons of seafood mixture into each tortilla, roll tortillas and lay into rectangle glass pan with rolled end down. Add remaining cheese on top of tortillas, bake for 20 minutes or until cheese is melted. 8 servings

Haeger Natural Stone Baking Dish, Square