"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

EGG CASSEROLE Recipe

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This recipe for EGG CASSEROLE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Clemens
Added: Tuesday, July 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  

16 slices white bread, crust removed
1 dozen eggs
1 1/2 cups grated cheddar cheese
3 cups milk
1 tsp. dry mustard
1/2 cup diced green Ortega chilis
Green onions, chopped (optional)
Salt and pepper to taste

Directions:
Directions:

Butter 8 slice of bread on one side. Put buttered side down in 9 x 13 casserole. Layer cheese and chilis. Repeat bread, cheese, and chili layer. Beat eggs, milk, mustard, salt, and pepper. Pour over bread. Sprinkle with paprika.

Refrigerate overnight. Bake covered at 350 for 1 hour. Cool slightly and cut into squares. Serves 8 - 10. Good reheated.

 

 

 

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