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    You are in: Home / Mexican / Mexican Casserole Recipe
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    Mexican Casserole

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 22, 2003

      This was delicious dish. I used corn tortillas instead of flour to give different taste. My family loved it!!

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    • on October 30, 2008

      Easy and delicious! I made a few changes -- one 10 3/4 can of soup (instead of the 32 oz) and just one can tomatoes (used petite diced). Additionally, I added a 4 oz. can of green chopped chilies and about 8 oz sour cream. I only used about 5 flour tortillas (instead of the whole package). DH says to make again!

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    • on October 19, 2004

      Tasty dish that's very easy to make. The leftovers were great, too. My wife even ate it the next day, which is pretty amazing considering she almost never eats leftovers. I do suggest letting it cool for a while after cooking so it will set up. Thanks nanunanu.

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    • on July 16, 2004

      we loved it nanunanu!I didnt have cream of mushroom..so i used cream of celery instead! still tasted wonderful! Thank You for sharing a great dish that I wouldn't hesitate to serve to friends!

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    • on July 11, 2004

      Yum! I used corn tortillas like roxsand did. We like them better and it's easier than whipping up gluten-free flour tortillas. I also made my own soup to make it gluten-free. It's good leftover cold, too! Thanks for a new Mexican casserole!

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    Nutritional Facts for Mexican Casserole

    Serving Size: 1 (2562 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3788.5
     
    Calories from Fat 2371
    62%
    Total Fat 263.4 g
    405%
    Saturated Fat 126.8 g
    634%
    Cholesterol 784.7 mg
    261%
    Sodium 14007.9 mg
    583%
    Total Carbohydrate 149.6 g
    49%
    Dietary Fiber 3.7 g
    14%
    Sugars 40.3 g
    161%
    Protein 206.9 g
    413%

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