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Chili Cheese Strata Recipe

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This recipe for Chili Cheese Strata, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannine Gasseling
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf (12 ounces) French bread, cut in 1-inch cubes
2 c. shredded cheddar or Monterey Jack cheese, divided
1 jar (8 ounces) mild green chili salsa or
4 ounces chopped green chilies and 4 ounces salsa, combined
4 eggs
1 can (11 ounces) condensed cheddar cheese soup
2 c. milk or half-and-half
2 T. minced onion
1 t. Worcestershire sauce
Paprika

Directions:
Directions:
In a buttered 2 quart shallow dish, arrange bread cubes evenly. Sprinkle 1 cup cheese evenly over cubes. Pour chili salsa to cover evenly; set aside. Combine eggs, soup, milk, onion, Worcestershire sauce; mix together and pour over bread mixture. Top with remaining cheese. Cover and refrigerate 6 hours or overnight. Uncover and sprinkle with paprika. Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Tom and I have made this breakfast casserole for Christmas breakfast. It is easy to make ahead and pop into the oven when needed the next morning. We also made it for Heather and Brett's wedding brunch.

 

 

 

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