BRADNER – Belinda Graber’s Enchilada Casserole contains some decidedly American ingredients.
That would be cream of mushroom and cream of chicken soups.
They do contribute to the moist, meaty dish. But the absolute, must ingredient for the casserole is the
La Banderita brand of tortillas that makes up all the layers.
"In fact, I won’t make this casserole unless I have these tortillas," she said. "They’re a
soft, absorbent tortilla."
This brand, Graber said, fries lightly for a great taste and absorbs the sauce.
This is the first time she is sharing her Enchilada Casserole recipe. When someone would ask for it over
the years, Graber would brush it off, preferring to keep it her secret. But when Rick Kistler, a Cook’s
Corner feature from this summer, suggested her for the column, she decided the time was right.
"I’ve had this recipe for so long, somebody else needs to make it and enjoy it."
Graber first served the recipe at a bridal shower.
"I tried this recipe and it was like an automatic hit."
It’s now a prerequisite for many Christmas meals, although the family has also been know to serve
Italian-themed dinners.
The Enchilada Casserole was also the star entrée at the fall wedding of her sister, Norma DeLeon, a few
years ago. Graber started cooking pans of them a few weeks ahead of the big day.
"It wasn’t really that hard because this stuff freezes really well."
Graber also has another Mexican specialty up her sleeve.
"I make a mean taco salad and my son tells me I make a mean peanut butter pie."
Another of her favorites is creating candy at Christmas time.
"I love to cook. I don’t know why. I just love to cook."
She often donates baked good to charitable causes, such as the women’s auxiliary craft show at Fostoria
Hospital, where she works.
Because of the job, she’s grown to love her crock pot.
"You can make so many things in the crock pot. You plug it in and you come home and, wa-la, it’s
done."
Graber, who grew up in Wayne and is an Elmwood High School graduate, also cooks for funeral luncheons at
her church, Bradner United Methodist.
She has lived on Bell Street in the village for 41 years.
"Where I live, I will die. Doug Barndt knows where to come get me," she said, joking about the
local funeral home. "It’s a small community. It’s safe. It’s great. Everyone on my street has been
there for a long time."
She and husband Mike have been married 42 years. They have two children, Jonathon and Janelle, and five
grandchildren – with another due in a few weeks.
Graber has an annual ritual with the grandchildren before school starts: She lets them choose the menu,
which is usually homemade French fries and fried chicken.
"They can eat and drink anything they want and we don’t even have to have any vegetables."
Enchilada Casserole
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 16 ounce jar salsa
2 cans enchilada sauce (I use Old El Paso but any brand will do)
1 small onion
4 cups sharp shredded cheese (use more if you would like)
1.5 pounds ground beef
1 package corn tortillas (I use La Banderita; it is a softer tortilla that works great for this recipe)

 
Fry ground beef and onion together. Drain beef then add both soups to the meat until well combined.  
Then add salsa to the soup mixture and then the enchilada sauce.  
Heat until mixture is well blended. In a 9×13 baking dish, start with spraying the dish, then put the
meat mixture in bottom of the dish, add cheese on top then the tortillas next. If you have to tear
tortillas to fit the dish that is fine.
Continue with the process until all meat mixture is gone. Finish the top layer with cheese.  
Bake at 350 for 30-45 minutes.
This is wonderful reheated in the microwave.