chili & cheese casserole
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 12 larges | Green chiles |
| 2 cups | Whole milk |
| 1 teaspoon | Salt |
| 4 | Eggs |
| 1 pounds | Grated cheese |
| 1 cup | Cracker crumbs |
| 4 tablespoons | Butter |
Roast & peel chiles (see index on Preparing Chiles), remove stems (canned or frozen chiles may be used). Place alternate layers of chiles & cheese in greased baking dish. Leave enough cheese to sprinkle on top. Beat eggs slightly, add milk & salt. Pour over the chiles & cheese & sprinkle the remaining cheese & cracker crumbs on top. Bake at 325 for 45 minutes. Serve with rice, potatoes or pinto beans.
MRS ANDRES (ROSALIA) CRUZ
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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