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Mexican Egg Casserole Recipe

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This recipe for Mexican Egg Casserole is from The Kellner Family Cookbook over a 96 year Collection, 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:  
1 can 4.5 oz. chopped chiles
1¼ cups of egg beaters
1 large can of evaporated non fat milk
1 lb. shredded (jack and cheddar) cheese
1 lb. sliced mushrooms
4 tbsp. flour
¼ tsp. oregano
1 - 24 oz. jar salsa
Directions:
Directions:
In a 9" X 13" casserole pan sprayed with Pam, layer the can of chopped green chiles and shredded cheese and mushrooms. Mix the egg beaters, evaporated milk, and 4 teaspoon of flour 1/4 teaspoons of oregano and mix together. and pore over the cheese and chiles.

Bake at 350º for 30 minutes. pour the salsa over the top of the casserole and bake another 15 minutes.

you can add 1¼ cups uncooked (3 - 4) cups cooked macaroni to the mixture if desired.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
170 calories per square ( with out the macaroni). Eight squares per casserole

 

 

 

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