Chili-Cheese Casserole (Vegetarian) - xpost

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xpost: veg, mc, lu

 

Born and raised in So Calif, I crave anything that remotely resembles Mexican

food. (Do you?) Here's a good lookin one I haven't tried yet. ~ Brenda

 

 

* Exported from MasterCook *

 

Chili-Cheese Casserole (Vegetarian)

 

Recipe By :Gourmet Ole, The Junior League Of Albuquerque, New Mexico

Serving Size : 10 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 ounces whole green chilies -- (2 7.5-oz. cans)

1 1/2 pounds Monterey jack cheese -- sliced

salt and pepper

2 green onions -- minced

2 1/4 ounces sliced black olives

7 ounces pimentos

6 eggs -- well beaten

13 ounces evaporated milk

1 pound cheddar cheese -- shredded

16 ounces tomato sauce -- (canned)

 

Butter sides and bottom of a 9 x 13 1/2-inch baking dish. Preheat oven to 350.

 

Slit, wash, and remove seeds from chilies; pat dry with paper towel. Spread

chilies on bottom of baking dish. Cover with a layer of half Jack cheese.

Sprinkle with salt and pepper to taste. Spread onions, and pimentos over cheese;

top with remaining slices of Jack cheese.

 

Beat eggs and milk together and pour over cheese. Sprinkle shredded cheddar on

top. Bake for 45 minutes. Remove from oven, cover with tomato sauce, and bake an

additional 15 minutes.

 

Good for Sunday brunch or late supper.

 

Yield: 10 Servings

 

Typed for you by BrendaAdams

 

Source:

" Compiled in: The Western Junior League Cookbook, edited by Ann Serannne, pg

286 "

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