1. Here you go, folks! Here’s the recipe I converted for bulk cooking at the CHAP, SHEM, and MPE conferences in the last few weeks during my Sanity’s in the Freezer workshop.  This delicious recipe was given to me many years ago by Robin Graff-Spies when we lived across the street from one another and our children were young. Happy memories!

Green Chili Casserole

1 1/2 lb hamburger

1 medium onion, chopped

1 pkg flour tortillas

1 can cream of mushroom soup (or homemade version from white sauce)

1 can cream of chicken soup

8 oz sour cream

small can of green chilis

1 1/2 cups grated cheddar cheese

Brown hamburger with onion and drain. Mix meat, soups, sour cream, and chilis to taste. Layer tortillas, meat mixture and cheese like lasagna, ending with cheese. Freezes very well. Bake at 350 degrees until bubbly. Makes one 9″x9″ casserole. Great with a salad, refried beans, sour cream and salsa. Chips are a great side dish, too. Fruit or ice cream for dessert.

Here’s the bulk cooking version:

Green Chili Casserole Bulk Cooking

H/T to Stephen Bain at Wikimedia Commons for the green chili art.