Chile Cheese Casserole
This dish is great for preparing in advance and freezing.
Yield
8 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
corn
whole kernel, canned |
*
|
| 2 | tablespoons | all-purpose flour |
|
| ½ | pound |
cheddar cheese
thinly sliced |
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | each |
green chili peppers
packaged |
*
|
| 2 | tablespoons | margarine |
|
| 1 | cup | milk |
|
| ½ | teaspoon | salt |
|
| 1 | cup | bread crumbs |
|
| 1 | cup | cracker crumbs | * |
Trans-fat Free
Directions
Melt oleo, add flour, add milk and cook unti thick.
Drain corn beat eggs, and add bread crumbs and add to milk and flour mixture.
In a deep casserole dish, put in half of the corn mixture, layer ⅓ cheese and peppers on top, make 2 more layers.
Sprinkle cracker crumbs on top.
Bake 45 min at 350℉ (180℃).
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