Mexican Noodle Casserole
From mountainmama 17 years ago
- 35 minutes to make
- Serves 4
This dish is pretty quick and easy. It is very spicy but it is nice. If you like spice then its perfect for you. Everyone loved it.
Ingredients
- 1/4 cup extra-virgin olive oil, plus extra for pan shopping list
- 12 ounces fideos (bundled vermicelli) shopping list
- 1 medium onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon dried oregano, preferably Mexican shopping list
- 1 teaspoon New Mexican chili powder shopping list
- 1 bay leaf shopping list
- 1 1/2 cups canned whole tomatoes shopping list
- 1 to 2 chipotles en adobo sauce, minced shopping list
- 1 1/2 cups chicken broth, homemade, or low-sodium canned shopping list
- 1 teaspoon kosher salt shopping list
- Freshly ground black pepper shopping list
- 2 cups shredded smoked turkey shopping list
- 1 cup coarsely grated cheddar cheese (4 ounces) shopping list
- Mexican crema, or sour cream thinned with a bit of milk, optional shopping list
How to make it
- 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.
The Rating
Reviewed by 14 people-
This is an awesome recipe....I've always called it "Sopa Seca" and my kids love it. A hint for anyone who doesn't like very spicy foods--those chiles en adobo can be split and seeded and it will remove some of the heat or diced geen chiles can be su...more
m11andrade
in Kankakee loved it
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Sopa Seca is the other name for it but most call it Mexican Noodle. My husbands Grandmother is mexican and she makes this all the time its so good! We like the Heat of the chiles en adobo. Don't take them out its to good with them in! Awesome recipe ...more
greentreefrogs
in loved it
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Love spicy and this sounds fantastic. Awesome post. Yummers and 5 forks
chefmeow
in Garland loved it
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