Chili Cheese Company Casserole
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2 7 1/2-ounce cans whole green chilies
1 1/2 pounds Monterey Jack cheese, sliced thinly, divided
Black pepper, to taste
2 green onions, minced, including half of green tops
2 1/4-ounce can sliced black olives
6 1/2- to 7-ounce can pimientos
6 eggs, well beaten
13-ounce can fat-free evaporated milk
1 pound low-fat Cheddar cheese, shredded
1-ounce can low-sodium or no-sodium-added tomato sauce
Butter sides and bottom of 13x9-inch baking dish. Preheat oven to 350 degrees F. Slit and remove seeds from chilies; pat dry with paper towel.
Spread chilies on bottom of baking dish. Cover with half the Monterey Jack cheese. Sprinkle with pepper, onions, olives and pimientos. Top with remaining Monterey Jack cheese.
In a bowl, beat together the eggs and milk. Pour over casserole. Sprinkle with the cheddar.
Bake for 45 minutes, making sure casserole top does not brown or burn. Remove from oven and cover with tomato sauce. Return to oven and bake an additional 12-15 minutes.
Ron Schriefer Moline