Creamy Mexican Casserole
An ancient family recipe. This creamy Mexican casserole freezes well and has been taken to countless homes with new babies. Serve with lettuce, tomatoes, olives, avocados, additional sour cream, and salsa, as desired.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Cream of mushroom or cream of celery soup can be used in place of cream of chicken soup, and jalapeno peppers can be used in place of diced green chiles.
If you'd like to freeze this before baking, cover the baking dish tightly with aluminum foil and plastic wrap and freeze. When ready to bake, remove from freezer, discard plastic wrap, and bake frozen casserole in a preheated 350 degrees F (175 degrees C) oven until bubbly and heated through, 45 to 60 minutes.