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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHILE CHEESE EGG CASSEROLE Recipe

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This recipe for CHILE CHEESE EGG CASSEROLE is from Dorman Family Cookbook Our Kitchen Favorites, 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 stick (½ c.) butter
10 eggs
2 egg whites
½ c. flour
1 tsp. baking powder
2 (8 oz.) cans diced green chiles
1 qt. (4 c.) cottage cheese
½ c. mascarpone
1 lb. shredded Monterey Jack cheese
salt and pepper, to taste
Directions:
Directions:
Preheat oven to 400º F.
Place butter in a 9x13 inch baking pan or dish. Place dish in oven until butter is melted. Pour half the butter into a small bowl and set aside.
Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt, and pepper.
Mix well. Pour egg mixture into baking dish/pan. Pour reserved butter evenly over the top.
Bake for 15 minutes. Reduce heat to 350º F and bake 35 to 40 minutes or until casserole is set.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
You can make this dish in advance and reheat it, covered, in a 325º F oven until hot.
A tossed green salad is a great accompaniment for this casserole.

 

 

 

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