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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Chile Casserole Recipe

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This recipe for Chile Casserole is from Messersmith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. can evaporated milk
2 Tbsp. flour
2 eggs
Mix together and set aside.

4 small cans whole green chilies
1 lb. Shredded Monterey Jack cheese
1 lb. Shredded Cheddar Cheese
1 medium can tomato sauce
Directions:
Directions:
Preheat oven to 350º. In a 9x13 glass casserole, cover the bottom with the whole green chilies split open and seeds removed. Cover the green chilies with the shredded cheddar cheese and pour the flour and egg mixture over the cheese. Bake at 350º for 30 minutes. Remove from oven and add the shredded Monterey Jack cheese and then pour the tomato sauce over the cheese. Cook another 30 minutes. Remove from oven and let sit 15 minutes before cutting into squares.
Number Of Servings:
Number Of Servings:
approx. 12
Personal Notes:
Personal Notes:
For a large group, I usually double the recipe and make two casseroles. I also substitute shredded Mexican cheese already mixed together for my cheeses.

 

 

 

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