Tomato Tortilla Casserole

If you’re looking for something simple, comforting and warm for dinner tonight (baby, it’s cold out there!!) this Tomato Tortilla Casserole is a natural. It’s made with pantry and fridge staples so there’s no need to brave the freezing temps and make that run to the store for any special ingredients!

Think of this as a sort of cheater’s lasagne, but in no way will you feel cheated!

Instead, you’ll find yourself marveling at how amazing some cut up corn tortillas, cheese, crushed tomatoes, onions, garlic and cream can taste!

And how quickly and easily it all comes together. It’s also one of those great, flexible, toss-in-whatever-you-have-on-hand kind of dishes—feel free to sub in or out any kind of cheese you prefer and/or even just use plain old milk if you can’t get your hands on any cream.

The tortillas get softened and coated by the tomato mixture and then of course there’s that lovely cheese on top that gets melted and gooey.

Really guys, this is so yummy and just the kind of dish you need in your repertoire when you didn’t plan ahead or simply don’t know what to make for dinner!! Simple, warm and tasty—do we really need anything more than that?!!

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Easy Tomato Tortilla Casserole

Makes 5-6 servings

Prep Time: 15 minutes; Bake Time: 35 minutes

Ingredients

• Ten 6-inch corn tortillas, cut into ½ inch strips and then halved again

• 2 tablespoons olive oil

• 1 garlic clove, minced

• 1 onion, chopped finely

• One 15-ounce can crushed tomatoes

• ½ teaspoon sugar

• Generous pinch of salt and black pepper

• ½ cup heavy cream, half and half or milk

• ½ cup freshly grated Parmesan

• ½ cup freshly grated cheddar (or any cheese you prefer)

• Freshly chopped parsley (optional)

The Recipe

1. Preheat oven to 350ºF.

2. In a large skillet, heat the oil over medium-low heat. Add the garlic and onion and sauté until the onion is softened, stirring often. Add in the tomatoes, sugar, salt and pepper. Stir and bring to a boil, then turn down to low.

3. Fold in tortilla strips, heavy cream and parmesan. Remove from heat and scrape into an ungreased 1-quart casserole. Bake for 30 minutes. Then sprinkle on the cheddar and bake for a few more minutes to melt the cheese. Top with the parsley if using, cut into squares and serve.

Enjoy!

Note: Recipe adapted from Home Cooking by Kate McDermott. I tinkered with this—changed some of the spices and cheese.