Recipe

Mexican Noodle Casserole Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago 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. Prep:15m Cook:35m Servings:4	Mountainmam
	smoked turkey tomatoes cheddar cheese chili powder pasta

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Ingredients

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

Directions

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.

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Comments

knoxcop 1 year, 2 months ago said:
Hey, leave out those chiles and I'm there! Sounds delicious!--Kn0x--

m11andrade 1 year, 2 months ago said:
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 substituted!

greentreefrogs 1 year, 2 months ago said:
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 ....I'll have to make this now! :)
"FIVE FORKS" and 5555555

snomama 1 year, 2 months ago said:
OH I love Chiles en adobo hotter the better. Love this. Looks easy to make. Love it! 5 forks

chefmeow 1 year, 2 months ago said:
Love spicy and this sounds fantastic. Awesome post. Yummers and 5 forks

binky67 1 year, 1 month ago said:
I had never heard of it before but it sure sounds good!

junecleaver 1 year, 1 month ago said:
This looks like a great recipe. I love spicy food and will have to try this one.

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