"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Huevos Rancheros Casserole Recipe

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This recipe for Huevos Rancheros Casserole, by , is from The Spinelli /Koster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Spinelli

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 375 Lightly spray 3 qt rectangular baking dish

1-32 ounce package frozen fried potato nuggets
12 eggs
1 cup milk
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1-8 oz. package shredded Mexican cheese blend
1-16 ounce jar thick and chunky Pace salsa-hot
1-8 ounce carton dairy sour cream
8 oz carton dairy sour cream
Snipped fresh cilantro

Directions:
Directions:
Arrange potato nuggets in dish.
In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.
Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min prep, 35 min bake,stand 10 min

 

 

 

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