Burrito Casserole

This is a super easy casserole my Mom used to make. Of course I healthified it! It has been an INSTANT favorite with the kids AND the hubby! For the burritos I have made my own in whole wheat tortillas with rice, beans and seasoned to taste. Or I have used the ones in the picture below. Using the Amy's Burritos is definitely faster but NOT cheaper. We also found that the casserole made with the homemade burritos was also more filling! Not exactly sure why but it was!

Also note that the picture above is of a halved recipe in a 9x9 square pan. The recipe is for the larger rectangular baker.

Burrito Casserole

6-7 Burritos, sliced into 1 inch slices (if you have frozen ones let thaw a little before trying to slice)

1 recipe Cream of Something Soup

1/2 cup Sunflower Seed Sour Cream

1/2 cup Vegenaise

1 Tablespoon Fresh Lemon Juice

1 can diced green chilies

Some Cheezy Sauce made thinner with a little rice milk

Make up the Cream of Something Soup. Set aside, mix together the Sunflower Seed Sour Cream, Vegenaise, lemon juice, and diced green chilies.

In a large rectangle baking dish place the sliced burritos to cover the bottom of the pan.

Mix together the soup and sour cream mixture. Pour over the burritos in the pan. Drizzle with some Cheezy Sauce. Bake at 350 degrees for 20 minutes or until it bubbles and is hot in the middle.