This is a great vegetarian casserole!

Ingredients

*1 lg. white onion
*2 garlic cloves
*2 C. canned tomatoes with juice
*10-12 stale corn tortillas
*1/2 C. vegetable oil, divided
*1 tsp. salt
*1/2 tsp. ground black pepper
*1/2 tsp. dried oregano
*1 C. whipping cream
*1 C. grated Parmesan cheese
*1 tsp. paprika

Directions

Preheat oven to 350 degrees.  Peel onion and chop into 1/4-inch pieces.  Peel and mince the garlic.  Roughly chop tomatoes, reserving the juice. Cut tortillas into 1/2-inch-wide strips.  In a large saucepan, heat 2 tablespoons of oil to medium temperature.  Add onion and garlic.  Cook until onion is soft but not brown.  Add tomatoes, salt, pepper, and oregano, and stir until blended. Heat to simmering and cook for about 10 minutes.  Heat the remaining oil in a large frying pan.  Fry tortilla strips until limp, not crisp.  Set on paper towels to absorb excess grease.  In an ovenproof casserole, arrange layers as follows: a little tomato sauce, a handful of tortilla strips, a little cream, then cheese. Repeat until all ingredients are used, ending with cheese. Sprinkle paprika on top.  Bake for 20 minutes, uncovered, or until the dish is bubbling.

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