Cheese Casserole
Submitted by ktyska
Microwave cheese casserole layered with corn chips, green chili tomato sauce, cheddar cheese, and sour cream. A Tex-Mex style layered casserole ready in about 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis Tex-Mex casserole stacks corn chips, a spiced tomato and green chile sauce, and shredded cheddar cheese in layers, then finishes with a blanket of sour cream and more melted cheddar on top. The whole thing comes together in the microwave, which means no preheating and dinner on the table in about 40 minutes.
The sauce has more going on than a basic tomato pour. Green chili peppers, sauteed onion, and tomato sauce get heated together, then tempered with beaten eggs and half-and-half. Adding the egg mixture slowly while stirring constantly is key. Dump it all in at once and you’ll scramble the eggs in the hot sauce instead of creating a smooth, creamy binder that holds the layers together.
The corn chips stay surprisingly crunchy even after microwaving because the sauce doesn’t fully soak through the way it would in a long oven bake. You get crispy spots with soft, cheesy, saucy spots in every forkful.
Kitchen Tips
- Add the egg and half-and-half mixture to the hot sauce very gradually, stirring the whole time. This prevents curdling and keeps the sauce velvety.
- Use sturdy, thick corn chips, not thin tortilla chips. Thin chips dissolve into mush.
- Arrange the tomato slices around the edge during the final heating so they cook evenly and make a nice presentation ring.
Variations
- Add a layer of seasoned ground beef or shredded chicken between the corn chips for a heartier main dish.
- Swap sour cream for Mexican crema for a thinner, tangier topping.
- Bake in a conventional oven at 350°F (175°C) for 25 to 30 minutes if you prefer a more golden, bubbly finish.
Ingredients
Directions
Drain chili peppers.
Remove seeds and chop peppers coarsely.
In a medium-sized, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds.
Add onion and heat, uncovered, in Microwave Oven 3 minutes or until tender.
Add chili peppers, tomato sauce and salt to onion.
Heat, uncovered, in Microwave Oven 6 minutes.
In a small bowl beat eggs and half and half together until well blended.
Gradually add egg mixture to heated sauce mixture, very little at a time, stirring constantly.
Layer ½ of corn chips, ½ of tomato mixture and half of the heat-resistant, non-metallic casserole.
Repeat with remaining corn chips, tomato mixture and the remainder of the ½ pound cheese.
Carefully spread the sour cream over the top of the entire casserole.
Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to set.
Sprinkle the ½ cup of Cheddar cheese over the sour cream.
Arrange tomatoes in a ring around the outside edge of the casserole.
Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and tomatoes are cooked.
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