Sandra Lee's Tasty Tortilla Casserole

Sandra LeePhoto byRedux

Connecticut loves their casseroles! Casseroles started as the tradition of bringing one-dish meals to church groups and different functions. Even today, casseroles are still a big part of New England cuisine, especially in the Nutmeg State. If you are a busy mom, then you will really love this quick and easy casserole idea.

Sandra Lee's delicious Tortilla Casserole from the Food Network is one you will really enjoy. If you are super busy on the weekends this is the perfect casserole for you. If your family loves Mexican food and tacos especially, then this casserole will be a big hit! Gooey cheese with tender ground turkey seasoned to perfection, it's so tasty, it will be a family favorite in no time.

What's great about this recipe is you can substitute the ingredients so easily. Sometimes I prefer ground beef instead of poultry, and I also prefer sour cream over using yogurt. You can also use any cheese your family prefers. I've used shredded cheddar cheese at times as well, and it always comes out delicious.

Ingredients: You will need 8 corn tortillas, 1 1/4 cups chicken broth, divided, 2 tablespoons olive oil, 1 cup frozen chopped onions, 1 cup frozen chopped green pepper, and 1 1/2 tablespoons minced garlic.

1 (8-ounce) package fresh sliced mushrooms, 1 pound ground turkey breast, 2 cups plain yogurt, 1 (15-ounce) can diced tomatoes and 3 tablespoons fine flour (recommended: Wondra Flour).

2 tablespoons chili seasoning, 1 (15-ounce) can artichoke hearts in water, drained and chopped, 1 1/2 cups organic shredded jack cheese and 1/2 cup crushed baked tortilla chips.

Instructions: Preheat oven to 350 degrees F. and place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.

Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes.

Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.

Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.