I opened my business with this casserole.  It isn’t fancy.  There are no exotic ingredients.  It’s super easy to make  and people just love it.  I guarantee there won’t be any leftovers.

Green Enchilada Casserole

• approximately 1 # hamburger
• 1 onion, chopped
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 2/3 c. water
• 1 c. grated cheese (cheddar, jack, jalapeno – you choose)
• 1 small can chopped green chilies
• 12 corn tortillas

Brown the onion with the hamburger.  Drain the meat and add diced chilies.  Combine soups and water.  Put a scoop of meat mixture down the center of each tortilla.  Roll up tortillas and lay in greased baking dish.  Pour soup sauce over all.  Top with cheese.   Bake in a 350 degree oven until enchiladas are bubbly and cheese is melted.

This is a tuna casserole recipe for serving at home … it was never a big seller at the restaurant … and honestly, that makes sense.  Just about everyone thinks that they can make tuna casserole … and most of them can.  But this is the creamiest, yummiest tuna casserole ever!   It is old fashioned … just a bit “oakey” … not exactly what anyone would call “health food” …. but absolutely wonderful.  One of my employees offered it to us if we would name it after her.  So Barbara, thank you! 

Barbara’s Tuna Casserole

• 3 1/2 c. uncooked wide egg noodles
• 1/2 c. diced green chilies (8 oz.)
• 1 c. Cream of Chicken soup ( 9 oz.)
• 2/3 c. corn
• 4 oz. diced Velveeta
• 1 c. milk
• 6 oz. drained tuna
• 2 oz. shredded cheddar cheese

Prepare the noodles as instructed on the package.  Drain well, rinsing with cool water.  Combine all but the cheddar cheese.  Pour into a greased casserole.  Top with shredded cheddar cheese.   Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly.

Honestly and truly … you will love it.