Jun 222013
 

Vegetarian Enchilada Casserole | My Little Gourmet

These last days have been pretty hectic for us here. We went to a 4 day wedding, celebrated Arik’s 2nd birthday and my husband’s cell phone was stolen right from under his nose at his office. Even though we’ve been somewhat stressed I still wanted Arik’s day to be about him and filled with his favorite things. For breakfast he had some blueberry lemon whole-wheat pancakes, I baked him a strawberry roll cake (recipe to come soon) and for dinner I made one of his favorite meals, this enchilada casserole.

Vegetarian Enchilada Casserole | My Little Gourmet

The enchilada sauce can be easily made from scratch and that way you are able to control the spiciness. I’ve noticed that different chili powder brands have different amounts of spicy so I would start with just a 1/4 teaspoon and then increase after tasting. I usually end up keeping the casserole fairly mild and then add some chipotle hot sauce to mine at the end.  If you have a family of meatlovers, you could of course add some chicken or ground beef to keep them happy. Enjoy and happy birthday my sweet boy! Thank you for 2 amazing fun-filled years and here’s to many more to come!

Vegetarian Enchilada Casserole | My Little Gourmet

 

5.0 from 1 reviews
Enchilada Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
Enchilada Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½-1 teaspoon chili powder depending on the spiciness of your powder
  • 1 tablespoon cumin
  • 1 teaspoon honey
  • 1 14oz/400g can of diced tomatoes, unsalted
  • ¼ cup/60 ml water
Filling:
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
  • ½ cup/150g sour cream plus some for garnish
  • 1 large egg
  • 1 cup/250g frozen or canned corn kernels
  • 1 14oz/400g can black beans, drained
  • 1 red bell pepper, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2½ cups/ 250g shredded cheese, I used gouda, but cheddar or mexican blend would be great too
  • 6 corn or flour tortillas
Instructions
  1. Heat olive oil up in a medium saucepan and saute onions for 4 minutes. Add garlic, salt, cumin and chili powder and saute another minute.
  2. Add honey, tomatoes and water and stir. Bring to a boil, cover, turn down heat and simmer for 10 minutes.
  3. Allow sauce to cool for 10 minutes, puree/blend, and set aside.
  4. While sauce is cooling, preheat oven to 350℉/175℃ and start to prepare filling.
  5. In a large bowl, whisk together onion, garlic, cumin, salt, sour cream and egg.
  6. Stir in corn, beans, bell pepper, cilantro and 2 cups/200g of the cheese.
  7. To make the casserole pour ½ cup/125ml of the enchilada sauce on the bottom of a 7x11 baking dish. Cover with 2 corn tortillas, tearing them to fill in the empty spaces.
  8. Spread half of the veggie and cheese mixure on top of the tortillas and top with another ½ cup/125ml of sauce followed by 2 more tortillas.
  9. Spread the remaining mixture on top and top with the last 2 tortillas, sauce and cheese.
  10. Bake uncovered for 40 minutes or until the cheese is golden brown.
  11. Serve with sour cream and fresh cilantro on top.
Notes
*Prepared casserole can be frozen and then baked in a 350℉/175℃ oven for 45-50 minutes.

 
Recipe adapted from Weelicious
 Posted by at 22:11
Apr 262013
 

Cheesy Tuna Pasta Bake | My Little Gourmet

Since my kid is not too keen on spinach, I am always looking for ways to hide it. I’ve shared our green eggs and ham (his favorite way to eat spinach) with you guys and now I’ve come across this tuna casserole. This recipe not only intrigued me because of the spinach, but also because it doesn’t call for a can of Cream of So-and-So Soup, which is rare with tuna casserole recipes. The spinach is added to a self-made creamy cheese sauce and was eaten without any complaints, which doesn’t happen often when there is spinach involved.

Cheesy Tuna Pasta Bake | My Little Gourmet

The one thing that bothers me about this recipe is the amount of dishes you have to wash in the end. Unfortunately, it’s unavoidable, but you will see, it is well worth it. I end up just washing all of the pots while the casserole is baking in the oven, so once dinner is done and eaten, all I have to wash is the casserole dish. I know what you’re thinking…why is this lady giving me a play-by-play of her dish washing routine? To be honest, I don’t know why, and I’m done now. 🙂

Cheesy Tuna Pasta Bake | My Little Gourmet

The great thing about this casserole is that we always have enough left-overs for another meal and it freezes really well. So, other than the dish-washing, it really is a favorite in our home, and your kids will get their spinach and tuna all in one. Doesn’t get much better than that!

Cheesy Tuna Pasta Bake | My Little Gourmet

5.0 from 2 reviews
Cheesy Tuna Pasta Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6
Ingredients
  • 10oz./300g fusilli pasta
  • 2 tablespoons butter
  • 1 garlic clove, pressed
  • 1 onion, chopped
  • 1 bell pepper, seeded and chopped
  • 1 tablespoon cornstarch
  • ½ cup/120ml water
  • 14oz./400g canned chopped tomatoes
  • ½ teaspoon basil, dried
  • ½ teaspoon oregano, dried
  • 2 tablespoons parsley, fresh
  • 12oz./360g (2 cans) tuna in water, drained and flaked
  • 2 tablespoons flour
  • 1¼ cups/300ml milk
  • 3oz./90g frozen or a few handfuls of fresh spinach, thawed, drained and chopped
  • ¾ cup/100g shredded cheese, we used gouda, but cheddar works great as well plus a few handfuls of cheese for the topping
Instructions
  1. Preheat the oven to 350℉/180℃.
  2. Boil the pasta just until al dente, drain and rinse off with cold water in order to keep it from over-cooking.
  3. Melt one tablespoon of butter in a large pot on medium heat. Add the garlic and ½ of the chopped onion and cook until soft. Add the bell pepper and continue to cook for another 2-3 minutes.
  4. Stir the cornstarch into the ½ cup of water until dissolved, then add it along with the chopped tomatoes to the onions. Bring to a boil.
  5. Then add the herbs and cook gently for about 5 minutes.
  6. Mix in the flaked tuna, heat through and season to taste.
  7. While the tomato sauce is cooking, melt the other tablespoon of butter in a medium pot, add the rest of the onion and cook until soft.
  8. Add the flour and continue to stir until well-mixed. Take the pot off of the heat and slowly add the milk continuing to stir. Place pot back on heat and allow to simmer under continuous stirring until sauce is thickened and smooth.
  9. Add the chopped spinach and stir until heated through or wilted (if using fresh).
  10. Remove from heat and stir in grated cheese.
  11. Mix the pasta and tomato sauce together and place in a greased oven-proof dish.
  12. Top with the spinach cheese sauce and sprinkle with some more grated cheese.
  13. Bake for 25 minutes or until golden brown.
 
Recipe adapted from Annabel Karmel 
 Posted by at 13:30