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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

HUEVOS RANCHEROS CASSEROLE Recipe

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This recipe for HUEVOS RANCHEROS CASSEROLE is from The Matagorda Historical Society 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:  
2 Cups Monterey Jack Cheese, grated
2 (4 oz.) Cans Green Chilies, Chopped, Undrained
1 Cup Cheddar Cheese, grated
12 Eggs
2 Cups Light Sour Cream
½ tsp. Chili Powder
1 tsp. Salt

Sauce:
1 Cup Salsa
1 (8 oz.) Can Tomato Sauce
1 tsp. Chicken Boullion Granules
Directions:
Directions:
Preheat oven to 325º. Grease a 3 quart casserole dish or 13 x 9" baking dish. To prepare casserole, sprinkle Monterey Jack cheese in bottom of baking dish. Spoon chilies over Monterey Jack Cheese and top with Cheddar Cheese. Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50 minutes or until a knife inserted in the center; To prepare sauce, heat salsa, tomato sauce and bouillon granules over a medium high burner. Serve with casserole. Serves 12..

 

 

 

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