>From the Food Network website...


Mexican Noodle Casserole 

>From Food Network Kitchens Cookbook, Meredith, 2003

Difficulty: Easy 
Prep Time: 20 minutes 
Cook Time: 35 minutes 
Yield: 4 servings 
1/4 cup extra-virgin olive oil, plus extra for pan 
12 ounces fideos (bundled vermicelli) 
1 medium onion, chopped 
3 cloves garlic, minced 
1 teaspoon ground coriander 
1 teaspoon dried oregano, preferably Mexican 
1 teaspoon New Mexican chili powder 
1 bay leaf 
1 1/2 cups canned whole tomatoes 
1 to 2 chipotles en adobo sauce, minced 
1 1/2 cups chicken broth, homemade, or low-sodium canned 
1 teaspoon kosher salt 
Freshly ground black pepper 
2 cups shredded smoked turkey 
1 cup coarsely grated cheddar cheese (4 ounces) 
Mexican crema, or sour cream thinned with a bit of milk, optional 

Rhonda G in Missouri
Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. 
Heat the extra-virgin olive oil in a large skillet over medium heat. Add the 
fideos and cook, turning them with tongs, until golden brown on both sides, 
about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the 
onion to the skillet and cook over medium heat, stirring occasionally, until 
golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili 
powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the 
tomatoes over the pot with your hand and add them to the pot along with their 
juices. Add the chipotles, increase the heat to high, and cook until thickened, 
about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to 
taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, 
breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. 

Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle 
the grated cheese over the top, and cover loosely with foil. Bake until the 
cheese melts and the casserole is hot through and through, about 20 minutes. If 
desired, serve with some crema drizzled over the top. 
Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved 


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