A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it.—Deana Briggs, Maud, Texas
Traditional Reuben taste-but without the bread. Sauerkraut fans will love this hearty, layered casserole shared by Agnes Golian of Garfield Heights, Ohio.
TIP: Round out this meal for two with dinner rolls and a light fruit dessert.
“We got this recipe from a restaurant cook who lived in the duplex beside my mother-in-law," recalls Monika Rahn of Dillsburg, Pennsylvania. "It was one of his favorites. It’s easy to make, tastes just great and freezes well. Both my mother-in-law and her neighbor are gone now, but this recipe always brings back happy memories!”
I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods with ingredients easily found in the refrigerator and on my pantry shelves.—Marjorie Carey, Alamosa, Colorado
My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.
My mother always made this delicious dish when we had lots of company or we were going to a church dinner. She'd make two casseroles and save one in the freezer for another time.—Jinger Newsome, Gainesville, Florida
"I adjusted this favorite casserole for microwave use in the interest of speed and to save heating up the oven—we live in the Southwest," explains Joyce Marten of Cottonwood, Arizona. "I've taken it to friends who have been in the midst of remodeling and always get a request for the recipe."