Quick, Easy -N- Fast Green Chile Casserole Recipe
2 C. cornbread stuffing crumbs
1 1/2 C. milk
1 1/2 C. sour cream
1/2 t. salt
1/8 t. ground red pepper or 2 to 3 drops hot-pepper sauce
24 oz. cans chopped green chiles, undrained
1 C. sharp Cheddar cheese, grated
1 C. Monterey Jack, grated
1 C. salsa (optional)
Lightly grease a 9 x 13 inch shallow baking dish. Spread tortilla pieces or stuffing crumbs over bottom of dish. In a large bowl, beat eggs with milk, sour cream, salt and red pepper. Stir in green chiles and the two cheeses. Pour egg mixture into baking dish. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 350°F. Bake casserole uncovered 45 minutes, or until golden brown. Serve with salsa, if desired.
Makes 8 servings.
Note: This casserole can be made more substantial by the addition of 1/2 cup canned black beans, rinsed and drained; 1/2 cup frozen corn, thawed; and 1/2 pound spicy sausage, such as chorizo, broken into pieces and browned.
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