Yield: 6 Servings
|2 cans||Whole green chiles; seeded, broken into strips|
|2 pounds||Sharp cheddar; grated|
|1 can||(13-oz) evaporated milk|
|1 can||(4.5-oz) evaporated milk|
|¼ cup||Yellow corn meal (up to)|
|1 pounds||Mozzarella cheese; grated|
|1 can||(8-oz) tomato sauce|
Lightly grease a 13x9-inch baking dish. Layer green chiles & grated Cheddar cheese in dish. Add milk to beaten eggs & stir in salt & corn meal. Pour over green chiles & Cheddar. Bake at 350 for 45 minutes. Remove from oven & add mozzarella cheese & cover with tomato sauce. Bake 10 more minutes.
ROSE MARIE WALDEN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .