John Wayne's Cheese Casserole
Yield
6 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
green chili peppers
canned, diced |
*
|
| 1 | pound |
monterey jack cheese
coarsely grated |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | large |
eggs
|
|
| 1 | each |
evaporated milk
small can |
*
|
| 1 | pound |
cheddar cheese
coarsley grated |
|
| 1 | each |
tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
green chili peppers
canned, diced |
*
|
| 453.6 | g |
monterey jack cheese
coarsely grated |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | large |
eggs
|
|
| 1 | each |
evaporated milk
small can |
*
|
| 453.6 | g |
cheddar cheese
coarsley grated |
|
| 1 | each |
tomatoes
sliced |
|
Directions
Separate egg yolks from egg whites.
Beat evaporated milk and flour in with egg yolk.
Season with salt and pepper.
Add stiffly beaten egg whites, folding them in gently.
In a deep, well-buttered, casserole dish, mix the shredded cheese with the diced green chiles.
Pour the egg mixture over the cheese and "ooze" it through with a fork.
Place casserole in a preheated 325℉ (160℃) degree oven and bake for 30 minutes.
Remove casserole and bake an additional 30 minutes.
