Favorite cheese casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Jack cheese; shredded |
| 1 | pounds | Cheddar cheese; shredded |
| 4 | ounces | Canned diced green chiles |
| 4 | Eggs; separated | |
| ⅔ | cup | Evaporated milk |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 2 | mediums | Tomatoes; sliced |
Directions
Combine cheeses and chiles and spoon into well-greased 12- x 7-inch baking dish. Beat egg whites until stiff peaks form. Combine egg yolks, evaporated milk, flour, salt and pepper in another bowl and mix until well blended. Fold beaten whites into yolk mixture. Pour egg mixture over cheese in baking dish. Using fork, swirl egg mixture through cheese. Bake at 325F 30 minutes. Remove from oven and decorate with sliced tomatoes. Bake 30 minutes longer, or until knife inserted in center comes out clean.
Makes 6 to 8 servings
(C) 1992 The Los Angeles Times