Mexican Casserole

Mexican Casserole
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/13551_mexican.jpg?w=98
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 35 mins

For a heartier version, add cooked shredded chicken to the mixture before baking.

Ingredients

2packages Chicken Mushroom Ramen Noodles, with 1 seasoning packet
1cup shredded Monterey Jack cheese
1/2cup diced green chiles
1/4cup sliced black olives
1cup light sour cream
1cup shredded Cheddar cheese
1/2cup crushed corn chips

Instructions

  1. Preheat oven to 400F. Grease an 8-inch square baking dish.
  2. Cook noodles in water according to package directions; rinse with cold water and drain.
  3. Combine noodles with seasoning packet, Monterey Jack cheese, chiles and olives. Stir in sour cream. Spoon noodle mixture into a baking dish. Sprinkle with Cheddar and top with corn chips. Bake 20 minutes or until brown and bubbly.

Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 560
  • Fat 34g
  • Saturated Fat 19g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 11g
  • Cholesterol 75mg
  • Sodium 1340mg
  • Potassium 340mg
  • Carbohydrate 41g
  • Fiber 2g
  • Sugars 2g
  • Protein 22g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 80%
  • Calcium 50%
  • Iron 15%
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