- 1 tablespoon butter
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 10 (6 inch) corn tortillas
- 1 (19 ounce) can enchilada sauce
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
- 1-1/2 pound Thin Spaghetti, Broken In Half
- 4 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1 pound White Mushrooms, Quartered
- 1/2 teaspoon Salt
- 1 cup White Wine
- 1/3 cup Flour
- 4 cups Turkey (or Chicken) Broth
- 1 block 8 Ounce Cream Cheese
- 3 cups Cooked (leftover) Turkey, Shredded Or Diced
- 1 cup Finely Chopped Black Olives
- 1-1/2 cup Frozen Green Peas
- 4 slices Bacon, Fried And Cut Into Bits
- 1 cup Grated Monterey Jack Cheese
- 1 cup Grated Parmesan Cheese
- Salt And Pepper, to taste
- Extra Broth For Thinning
- 1 cup Panko Bread Crumbs
Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
Taco Soup via Jenny
- 1 lb. browned hamburger
- 2 cans Rotel
- 1 12 oz. can V8
- 1 can pinto beans, drained
- 1 can black beans, drained
- 1 can creamed corn
- Taco seasoning packet
- Ranch dressing packet
Combine all and heat until warm.
Serve with sour cream, shredded cheese and Fritos.