Cheese and Green Chili casserole
(made by Louise Lockhart for my wedding shower, April of 1975)
**understand that this is one of our MOST used family recipes, and as yet, I've not found one to compete with it's flavor and versatility**
Begin with FRESH EGGS!!! (recipe at end of pictures)
Use a blender or hand held beater to mix flour, eggs and milk
I make several recipes at once as it freezes beautifully... we even freeze individual servings to heat later or send on trips.
**this was the recipe I would take on every ski (water or snow) trip we ever took with groups!\
DO NOT USE FOIL PANS!!!!
To designate hot chilies, bacon, or ground beef areas, I use peppers on the end of the casserole with the difference. That way children can be sure not to get a hot bite!
Recipe: *line large glass casserole pan with soft corn tortillas (usually 6 med. sized)
*top with med can of chopped green chilies
(here you can add crumbled bacon, ground beef, sausage, or jalapenos if you want)
*spread 6+ cups of grated cheese (mild cheddar or longhorn) on top of chilies
*beat 6 fresh eggs + 1/2 cup flour + 2 cups milk
*pour over cheese
*bake 30-40 minutes at 325 degrees
*top servings with sour cream and picante
ENJOY~~~~ with fun family and friends! we have for so many years!
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