Black Bean and Swiss Chard Mexican Lasagna

Last Sunday, my friend Casey suggested I make baked eggs for dinner. Truth be told, they sounded delicious. A bit of heavy cream, topped with whatever cheese and herbs you have handy. Crack an egg or two over the top, and bake it all in the oven. You get a runny yolk that spills over onto the cheese and herbs.

Yum.

There was just one big problem. Baked eggs don't reheat well.

If I made baked eggs for dinner Sunday, I'd have no lunch option come Monday. Or Tuesday. Or Wednesday.

I'd be forced to reheat an Amy's frozen burrito, or wait in line behind twenty children to buy a bagel and cream cheese. And, since it was only Sunday, I knew I'd be facing a whole week of that kind of eating if I didn't prepare something more practical tight away.

This lasagna certainly falls under that category. It's a layered dish, with layers of tortillas, queso fresco, swiss chard and mushrooms, and black beans and corn. Not the first dish most people conjure up when they hear the word lasagna.

Delicious nonetheless.

This dish is hearty and healthy. It comes together quickly (particularly if you cheat a little with store-bought enchilada sauce like I did). I made enough for two lasagnas and threw one right into the freezer before baking it. The perfect solution for the next week when I'm not sure what to make on a Sunday.

Tuna Noodle Casserole

I didn't grow up in a casserole family. The closest thing I had to a casserole growing up was my mom's pot pie, which was just overflowing with vegetables.

I will admit that, up until a year ago, I thought tuna noodle casserole was the most horrid sounding dish. I ate tuna fish cold, in tuna salad, and that was about it. Tuna heated up with pre-made cream of mushroom soup? I just couldn't imagine how that combination would be good.

Then, about a year ago, a friend set out to prove me wrong. With an elaborate list of ingredients and his mother's recipe in tow, he baked the largest tuna noodle casserole I've ever seen. He scooped more and more into his bowl, but I started with just one tentative bite. I was prepared to hate it, to beg for something for dinner.

But, somehow, the flavors and textures won me over. I loved the crunchiness provided by the breadcrumbs that topped the dish and the noodles that were a little browned on the side. The cream of mushroom soup, when melded with a little cheddar cheese and milk, played a nice supporting role against the tuna. The peas added a delightful brightness to the dish. I eagerly filled my bowl, ate it all and then went back for more.

As I walked through the grocery store directionless this week, I spotted the egg noodles that feature prominently in the dish, and, recent convert that I was, decided to go for it. Rachael Ray's tuna noodle casserole dish served as my inspiration. I was hungry, and I didn't want to spend hours searching for a recipe. I knew that whatever Rachael had to offer, it would be quick.

Rachael Ray was recently selected as number 13 on Gourmet Magazine's list of 50 women game changers in food history. In selecting Rachael, Gourmet wrote: "She's heee-eere. Your TV's haunted by her, and, love or hate the woman, her always easy recipes have cured millions of their kitchen phobia."

My final recipe was quite true to Rachael's, although I added more of everything I love (peas, noodles, tuna), and I threw in some sharp cheddar cheese for good measure. It wasn't quite on the table in 30 minutes or less, but I didn't mind.

Be sure to visit all the other bloggers who made recipes by Rachael Ray this week:
Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets 
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green 
Linda--Ciao Chow Linda