Jilly G’s Cookbook
Today I am going to show you how to make my Green Chili Casserole, Gluten Free of course!
This recipe was a staple in my house growing up, we had it at least once a month! A family favorite for sure!!
Mostly Gluten Free already. Using a pint jar of my homemade Cream of Mushroom soup helps this meal to come together even faster!
You can make this casserole spicy by adding in Jalapenos!
The soup recipe is also in my cookbook! I have mentioned that I make a very large batch and store jars in the freezer { I don’t have a pressure canner to make them shelf stable}. But store bought cream soup works just as well, and any cream soup such as chicken, celery or even cream of beef soup!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Green Chili Casserole:
12 Corn Tortillas, toasted
1 lb. Ground Beef
1 Onion
2 cloves Garlic
1/2 tsp each Salt & Pepper or to taste
2- 7 oz. cans of Green Chilies
1 cup Sour Cream
1 pint Cream of Mushroom Soup
8 oz. Cheddar Cheese
8 oz. Pepper Jack Cheese
Oven 350 F. Ungreased 9 x 13 casserole dish. Bake 30 minutes or until bubbling.
Ove Gloves
Cooling Rack
Cookie Sheet
Cast Iron Skillet
9 X 13 Casserole dish
Wooden Spatula
Large Spoon
Metal Spatula
Pyrex Measuring Cups