I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.

It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.

When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.

If you have any questions, please feel free to ask me in the comments section or send me an email.

ENJOY!

 

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I have been experimenting with creating a creamy and delicious mac and cheese sauce and after a dozen attempts I finally think I nailed it!

This is a hearty dinner and makes enough to serve 8 average servings or 6 large servings. It also heats up great the next day for leftovers. I would recommend adding a bit more non-dairy milk to keep it creamy.

In this recipe I used Ripple Original, Unsweetened Non-Dairy Milk. Any non-dairy option would work but this is preferred because it is super rich tasting.

ENJOY!

 

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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