So, my bad for not posting a menu this week. Sorry about that, but it has seriously been a crazy couple of days! But in return, I’m giving you a pretty easy casserole that is also healthy AND – hold your breath here – something your kids will eat!
I saved this from a Cooking Light magazine back in 2013, which seems like just yesterday, but was actually over three years ago (!!!) I saved it because a similar casserole recipe to this one had made the rounds and it was full of canned soup and cheese and didn’t seem very healthy at all. I thought that if there was a way for it to be lighter and still yummy, I wanted to be a part of that.
Well I never got around to making it until this week. So here are the details.
Here’s a link to the recipe as published. I found it pretty easy to make and quick to assemble. The prep time isn’t separated out on this online version, but my magazine cutout says 30 minutes of prep, which might actually be correct even though there are things to chop. This is followed by 30 minutes of baking time, which is accurate.
I will say, that it calls for “baked tortilla chips” which seems like a sin to me. I actually looked for them at the store, but they weren’t easily found, so I defaulted to Doritos, like any good Southern woman would. And I used an actual red bell pepper chopped instead of a roasted red pepper. It’s just easier to me to use the fresh veggies, IDK why.
All in all, the finished product was really good. The girls and hubby all had seconds, which is a sure sign of success!
Give it a try and see what you think!