Tortilla Casserole

18 Dec

I work from home quite a lot… and half the time, by the time I get hungry I am too hungry to prepare something to eat.  So I usually have a fridge full of delicious stuff to cook and I end up having a boiled potato or a sandwich for lunch.  I just can’t spend 30-40 minutes cooking something right in the middle of a work day.

I had a bunch of tortillas I had bought to experiment with a few Mexican dishes I learned in Mexico and got tired of seeing them in the fridge, so I searched several recipes and found a few interesting ones, but of course all included some kind of meat.  I had some left-over tofu-chón in my fridge and I decided to mix and match recipes to see what would work.

I liked one in particular because it needed to chill overnight before baking… I thought it was awesome for lunch because I could just pop into the toaster oven at about 11AM, leave it alone and by the time I would get hungry, it would be ready.  My kind of recipe… 

I am not certain if the overnight soak is essential, but I love that this is an easy assembly you can prepare while making another dish the night (or even a few nights) before.  It’ll be ready when you are…



7 corn tortillas, cut into ½” strips
6-7 slices of marinated tofu, sliced into small pieces – I used this tofu-chón recipe here
1/2 cup mild or medium salsa
1 can of condensed cream of mushroom soup
1 medium onion, finely chopped
½ a packet of white button mushrooms, sliced (about 2 cups)
4oz sour cream
½ cup plain low-fat yogurt
1 cup shredded cheddar cheese
¼ cup of water, if needed


  1. Prepare the tofu… first you need to press the tofu for about 1 hour and marinate in the adobo mixture for about an extra 2-3 hours.  So I recommend you making this tofu ahead and save them in the fridge and have them ready for you when you want to make this recipe. 
  2. Add salsa, mushroom soup and onions to a medium bowl and stir to combine.  If you find it too thick, add the ¼ cup of water in small increments to avoid making it too watery.  Set aside. 
  3. Now mix together the sour cream and yogurt in a separate bowl.  Set aside too.
  4. Spread 1/2 cup of the salsa mixture in bottom of a medium baking dish that can fit into your toaster oven. Place half of the tortilla strips in an even layer over salsa mixture
  5. Followed by half of the tofu, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream/yogurt mixture, and half of the remaining cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
  6. Uncover and transfer baking dish to a 300F degree oven. Bake until casserole is heated through and cheese is melted ad golden brown on top, about 1 hour.

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