Happy New Year ladies and gent's! I'm back!
I hope you all had a fabulous holiday season.
I know I did.
Have you ever had this casserole?
Let me just tell you....OMG!!!
It is by far the best anytime dish I have ever had.
My aunt makes it every year for our annual after Christmas brunch.
I finally decided to give it a try.
Not only was it the easiest thing to put together, one because there's hardly any ingredients and two you can basically put everything but the kitchen sink in it.
I have made this twice so far.
The first time I followed the recipe.
The second time I made it with just ham and cheese.
Both were great!
I hope you will give it a whirl.
2 cans (4-oz size) diced green chiles, drained
1 teaspoon butter
1/2 pint sliced mushrooms (optional)
1 lb Monterey Jack cheese, coarsely grated
1 lb Cheddar cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 cup canned evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced
Preheat oven to 325F.
Heat a small skillet over medium heat and saute mushrooms in 1 teaspoon of butter until slightly softened.
In large bowl, combine grated cheese, green chilies and cooked mushrooms. Grease a 13x9 inch pan. Add the cheese, chilies and mushrooms.
In another large bowl, with electric mixer, beat egg whites just until stiff peaks form when beater is slowly raised.
In small bowl, with electric mixer, combine egg yolks, milk, flour, salt, and pepper; mix until well blended.
Using rubber scraper, gently fold beaten whites into egg yolk mixture.
Pour egg mixture over cheese mixture in casserole.
Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer, or until silver knife inserted in center comes out clean.
Makes 8 servings.
*recipe adapted from John Wayne
*Linked with Full Plate Thursday, Pin It Thursday, Tasty Tuesdays, Time To Sparkle, Weekend Potluck, Freedom Fridays, Foodie Friday, Foodie Friday, Strut Your Stuff Saturday, Weekly Creative
*adapted from John Wayne