Chile Cheese Egg Casserole
July 25, 2015
My friend Brady, made us a wonderful dinner. It’s a recipe that has been passed down in our town circa 1974. Over the years it has been changed and adapted each time. This is his current version.
Here is his note
“I like to mix up my cheeses if I can. Frequently I will use the Mexican 4-Cheese blend instead of plain Jack, or I may add Pepper Jack to spice things up. I once used six different kinds of cheese! The main cheese should always be Sharp Cheddar, but have fun and play with the rest, as long as you keep it at 32 ounces or so.”
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Directions
1Preheat oven to 350˚.
2Spray a 9” x 13” casserole dish or baking pan with nonstick spray, or lightly rub with oil. (A deep, round casserole pan can also be used - if you use a smaller size pan, the sides must then be higher.)
3Carefully wipe chiles with a paper towel or cloth to remove as many seeds as possible, then completely cover bottom of casserole dish with chile segments.
4Cover the chiles with all of the shredded/grated cheeses evenly.
5In a mixing bowl, beat all of the eggs, until frothy.
6Carefully add the baking powder and flour into your egg mixture while beating, making sure to avoid lumps.
7Slowly pour the milk into the egg mixture while continuing to beat.
8Pour the egg/milk mixture over all of the cheese into the casserole dish.
9Place the casserole in the preheated oven and bake uncovered for 35 to 45 minutes - until the top is a golden brown and the edges are bubbly.
10Remove from oven and slowly pour the tomato sauce over the top of the casserole, covering it completely to the sides.
11Replace in the oven and continue to bake uncovered for an additional 10 minutes or so, until the edges are bubbly and the tomato sauce has cooked onto the top of casserole.
12Remove from oven and allow to rest at least 5 minutes or so before serving.
Brady's note – “I like to mix up my cheeses if I can. Frequently I will use the Mexican 4-Cheese blend instead of plain Jack, or I may add Pepper Jack to spice things up. I once used six different cheeses! The main cheese should always be Sharp Cheddar, but have fun and play with the rest, as long as keep it at 32 ounces or so.”
Jeanne
May 10, 2019
Thanks for passing on, Leslie.
Brady — way to go!