Cheese Casserole Recipe - Cooking Index
Cheese Casserole Recipe - Cooking Index
| 4 oz | 113g | Green chili peppers |
| 2 tablespoons | 30ml | Butter or margarine |
| 1 tablespoon | 15ml | Onion - finely chopped (medium) |
| 1 | Tomato sauce | |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 | Eggs - beaten | |
| 1 cup | 237ml | Half and half |
| 1 | Corn chips | |
| 1/2 lb | 227g / 8oz | Cheddar cheese - shredded |
| 1 cup | 237ml | Commercial sour cream |
| 1/2 cup | 73g / 2.6oz | Shredded cheddar cheese |
| 3 | Ripe tomatoes - sliced |
1. Drain chili peppers. Remove seeds and chop peppers coarsely.
2. In a medium-sized, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds.
3. Add onion and heat, uncovered, in Microwave Oven 3 minutes or until tender. Add chili peppers, tomato sauce and salt to onion.
4. Heat, uncovered, in Microwave Oven 6 minutes.
5. In a small bowl beat eggs and half and half together until well blended.
6. Gradually add egg mixture to heated sauce mixture, very little at a time, stirring constantly.
7. Layer 1/2 of corn chips, 1/2 of tomato mixture and half of the 1/2-pound shredded Cheddar cheese in a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole.
8. Repeat with remaining corn chips, tomato mixture and the remainder of the 1/2-pound cheese.
9. Carefully spread the sour cream over the top of the entire casserole.
10. Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to set.
11. Sprinkle the 1/2 cup of Cheddar cheese over the sour cream.
12. Arrange tomatoes in a ring around the outside edge of the casserole.
13. Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and tomatoes are cooked.
Source:
Great Flavors of Texas, 1995, p. 182
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