Enchilada Casserole

This is a great recipe, that can be made ahead. I make this frequently. You can add Bell Pepper chopped, or Chili Peppers. I have also grated Carrot and added to to the sauce to increase the Vegetable content of this recipe, and shhh the kids won't even notice that you have included it. :)

Enchilada Casserole

• 675 g ground beef
  
• 1 x small onion chopped
• 1 can cheddar cheese soup
• 1 cup chunky salsa
• 1 cup grated low-fat Cheddar
• 1 cup grated part-skim mozzarella cheese
• 12 x oven-ready lasagna noodles
• 1 1/3 cup water or milk

Directions:

1. Preheat oven to 350F.
2. Brown meat in a large nonstick frying pan.
3. Stir until meat is no longer pink.
4. Add soup, Onion, salsa and cheeses to cooked meat.
5. Stir until well mixed.
6. Layer in a rectangular (9x13) lasagna pan in this order:
7. 1/3 dry noodles and 1/3 sauce. Do this 2 more times.
8. Drizzle water all over and top with grated cheese.
9. Cover tightly with foil and bake in hot oven. Set timer for 50 minutes.
10. Let stand for 5 minutes before serving.