green chilies casserolePosted: May 20, 2013
A Great Side Or Main Dish
How can you create anything but success with a recipe that calls for an entire pound of cheese?
This is a tasty dish that’s easy to prepare and even easier to eat. It’s great as an entrée or main dish depending on the size of the helping and what time of day you’re eating it.
This Casserole? Olé! Olé!
2 4 ounce cans | whole green chilies
½ pound | cheddar cheese, grated
2 | cage free eggs
1 tablespoon | flour
12 ounce can | evaporated milk
½ pound | monterrey jack cheese, grated
8 ounce can | tomato sauce
to garnish | tortilla chips, crumbled
0. Preheat oven to 400°F.
1. Split the green chilies and remove the seeds (if any).
2. Butter the bottom of a 9″ x 9″ casserole dish and layer the chilies in the bottom. Cover the chilies with the cheddar cheese and set aside.
3. In a medium-sized bowl beat the eggs, flour and evaporated milk. Pour the mixture over the chilies and cheese and place the casserole in the oven for 30 minutes.
5. Remove from oven and set aside for a few minutes to rest. Cut, plate and enjoy!
foodie tips ~
♥ Although the original recipe didn’t call for it, after my first helping I decided that a little crunch would be a nice contrast. So I crumbled some tortilla chips onto my plate before serving.
♥ Something tells me a dollop of sour cream would be good on top of a slice of this casserole. That “something” is my belly talking to me and I’ll try it when I heat-up the leftovers. (Simmer down, belly).
~ ~ ~
Who is “Mary Stephenson?”
We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.
Mary was a fabulous foodie friend of ours and you’ll find a few recipes from Mary’s kitchen here at Betty’s Cook Nook. Click here for more of Mary’s recipes.
Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.