|2||7-oz or 4 4-oz cans chopped mild green chilies|
|6||Corn tortillas, cut into 1/2-inch strips|
|1 pounds||Bulk hot Italian sausage, cooked and drained|
|2 cups||Shredded Monterey Jack cheese|
|½ teaspoon||Garlic salt|
|½ teaspoon||Onion salt|
|½ teaspoon||Ground cumin|
|½ teaspoon||Ground black pepper|
|2 larges||Ripe tomatoes, sliced|
|Light sour cream (opt.)|
|Prepared salsa (opt.)|
1. The day before serving, prepare casse- role: Grease 13- by 9-inch baking dish and layer half of chilies, half of tortilla strips, half of sausage, and half of cheese. Repeat with remaining chilies, tortilla strips, sausage, and cheese.
2. In medium-size bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin, and pepper until well mixed; pour over casserole.
Arrange tomato slices on top; sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.
3. The next day, heat oven to 350'F. Remove plastic wrap from baking dish and bake casserole 45 to 55 minutes or until set in center and edges are lightly browned. Serve with light sour cream and salsa, if desired.
Nutrition information per serving without sour cream and salsa-protein: 19 grams fat: 20 grams; carbohydrate: 12 grams; fiber: 2 grams; sodium: 682 milligrams; cholesterol: 187 milligrams; calories: 298.
Country Living/June/94 Scanned & fixed by DP & GG
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