"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tex-Mex Casserole Recipe

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This recipe for Tex-Mex Casserole, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Parkowski, Sue
Added: Friday, June 9, 2006


10 oz. spinach thawed and drained,
3 medium yellow squash sliced thin,
1 red bell pepper sliced thin,
1 yellow onion sliced thin,
2 TBS peanut oil (or olive oil),
3 cups shredded cooked chicken,
12 soft tortillas cut into 1" strips,
1 can cream of celery soup ,
8 oz. sour cream,
1 jar salsa,
1 envelope fajita mix,
2 cups shredded cheddar cheese

Saute squash, pepper and onion in oil until tender. Remove from heat. Stir in spinach, chicken, and next 6 ingredients and half of the cheese. Bake at 350 for 30 minutes in a 13 x 2 dish. Sprinkle remainder of cheese and bake for 5 more minutes.




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