Week 13 - Big Bertha

 Big Bertha

Recipe 13 - 52 in 2022

Vegetarian Entree #2

    Big Bertha comes to us from the 1967 era, Favorite Recipes From Southern Kitchens - Casseroles.  The Big Bertha recipe was submitted for inclusion in this cookbook, by Mrs. Josephine Lunt of Clifton, Arizona. I'd love to know how she came by the name "Big Bertha". This vegetarian recipe was good. However, it is made with corn chips and if/when I make it again, I would swap that for macaroni. Macaroni would be great in this recipe. Of note in this recipe, it calls for a .39 cent package of corn chips and I um, don't know what size that is, so I got a 9 1/4 oz bag that was $3.00. The recipe also calls for 1 No. 2 can of tomatoes; not diced or stewed, just "tomatoes". I decided I'd buy diced, but I forgot to look at conversion for what size the No. 2 can is equal to. I used a large 28 oz can of diced tomatoes in tomato juice. It also called for 2 cans of chopped green chilies. I used two 7 oz cans of diced green chilies. 

    This recipe really doesn't have any seasoning besides salt and a tablespoon of Worcestershire sauce, so I would suggest that if you like more seasoning, try Italian, garlic, red pepper chili flakes, or even chipotle. There are so many options.  This recipe called for a 2-quart casserole dish and I have several 1 1/2 quart, but I couldn't find a 2-quart, so I used a giant 3-quart dish and I'm glad I did, because this recipe would have overflowed a 2-quart dish. According to the recipe, the yield is 6 servings. You definitely could get 6. Maybe 7 or 8 if you give smaller servings.  And finally, although it is a vegetarian entree, you could mix in up to a 1lb of browned ground beef.

    Serve with a salad and maybe cornbread or french bread.

    I like casseroles and I would make this again, just as I said, I'd like to try it with macaroni. Modifications will be in italics.

Ingredients:

2 medium onions, chopped (I used one pretty large onion)

2 tablespoons vegetable oil (I used canola)

1 No. 2 can tomatoes (I used a 28oz can of diced tomatoes, drained)

2 cans chopped green chilies (I used two 7oz cans)

1/2 teaspoon salt

1 tablespoon Worcestershire sauce

1 .39-cent package corn chips (I used a 9 1/4 oz bag of lower salt Fritos brand chips)

1 lb Longhorn cheese, grated (I used about 3/4 of a lb of my favorite Colby Jack cheese, shredded)

1/2 pint heavy cream (I forgot to buy the heavy cream, so I looked up emergency substitutions for heavy cream {1 tablespoon butter and 7/8 cup of milk})

Directions:

Pre-heat oven to 350 degrees. Chop onion and add to a heated skillet. "Glaze" onion (I cooked and stirred until they were soft and almost translucent).  Stir in your tomatoes, green chilies, salt and Worcestershire sauce. Bring to a boil and cook for five minutes. Starting with the tomatoes, layer corn chips (or macaroni), tomatoes and cheese in a 3-quart casserole dish (greased/sprayed with cooking spray). Pop into your oven and bake for 20 to 30 minutes or until browned on top. I baked mine for 25 minutes. Remove from oven and cool a bit before serving. Serve with a salad and bread or cornbread and extra seasonings if you'd like. 

Big Bertha

Big Ol' Beautiful Bertha

Tomatoes, Chili Peppers & Onion Layer

Corn Chips Layer