Ingredient Swaps That Won’t Break Tradition
Old El Paso sauce
15 oz crushed tomatoes + 1 tbsp vinegar
For summer abundance (simmer 10 mins first)
Philadelphia cream cheese
2 oz mascarpone
Richer texture (but add 1 tbsp cornstarch to absorb moisture)
Sorghum syrup
1 drop maple extract
Emergency only (add to sauce—not beef)
Sharp white cheddar
Gruyère + Emmental blend
Creamier melt (but reduce salt by ¼ tsp)
Cultural Context
Born in Oklahoma’s Dust Bowl where “casserole” meant survival, this recipe marries soul food with WPA frugality. Aunt Bea sold it for 5¢ a plate from her dugout home to feed “Okie” refugees after the bank took our land. True story: At my daughter’s baptism, the caterer’s fancy enchiladas sat untouched while guests fought over Aunt Bea’s pan. The preacher whispered, “This is manna from the dust.”
Pro Tips from Aunt Bea’s Kitchen
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