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John Wayne Cheese Casserole Recipe

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This recipe for John Wayne Cheese Casserole is from The RAYBURN Family Cookbook Project, 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 cans (4-oz size) diced green chiles, drained
1 teaspoon butter
1/2 pint sliced mushrooms (optional)
1 lb Monterey Jack cheese, coarsely grated
1 lb Cheddar cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 cup canned evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

Directions:
Directions:
Preheat oven to 325F. 

Heat a small skillet over medium heat and saute mushrooms in 1 teaspoon of butter until slightly softened.

In large bowl, combine grated cheese, green chilies and cooked mushrooms. Grease a 13x9 inch pan. Add the cheese, chilies and mushrooms.

In another large bowl, with electric mixer, beat egg whites just until stiff peaks form when beater is slowly raised.

In small bowl, with electric mixer, combine egg yolks, milk, flour, salt, and pepper; mix until well blended.

Using rubber scraper, gently fold beaten whites into egg yolk mixture.

Pour egg mixture over cheese mixture in casserole.

Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer, or until silver knife inserted in center comes out clean. 

Makes 8 servings.

 

 

 

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