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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chile Releno Casserole Recipe

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This recipe for Chile Releno Casserole, by , is from Our Family Recipes, 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!

Contributor:  
Contributor:  
Laurie Bott Elwell

Category:
Category:

Ingredients:  
Ingredients:  
2 cans green chilis, clean and diced
1 large yellow onion, diced
3 tbl. butter
6corn tortillas cut into 1 inch squares
1/2 tsp. salt
16 ounces Monterey Jack chees, grated
4 large eggs, at room temperature and separated
1 tsp. cream of tartar
1 can 10 oz. cheddar cheese soup








Directions:
Directions:
Preheat oven to 350 degrees

In a large frying pan over medium high heat, saute chilies and onions in butter until onion is translucent, about3 minutes. Spread this mixture in a greased 3 or 4 quart baking pan. Sprinkle salt on top. Spread cheese evenly on top. Separate eggs and whip egg whites and cream of tartar until stiff.

In small saucepan, cook soup and egg yolks over medium heat, stirring constantly until thickened, about 3 minutes Remove from heat and fold in egg whites. Spread soup mixture on top.

Bake 30-40 minutes or until solid in the center and golden brown.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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