Southwestern sausage and cheese casserole

12 Servings

Ingredients

Quantity Ingredient
14 ounces Green chiles; mild, chopped
6 Corn tortillas; cut into 1/2\" strips
1 pounds Italian sausage; bulk, hot, cooked and drained
2 cups Monterey Jack cheese; shredded
½ cup Milk
8 larges Eggs
½ teaspoon Salt
½ teaspoon Garlic salt
½ teaspoon Onion salt
½ teaspoon Ground cumin
½ teaspoon Fresh ground black pepper
2 larges Tomatoes; sliced
Paprika
½ cup Light sour cream; optional
Salsa

Directions

The day before serving, prepare casserole: Brease 13-by 9-inch baking dish anbd layer half of chilies, half of tortilla strips, half of sausage, and half of cheese. Repeat with remaining chilies, tortilla strips, sausage, and cheese.

In medium-size bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin, and pepper until well mixed; pour over casserole. Arrange tomato salices on top; sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.

The next day, heat oven to 350øF. Remove plastic wrap from baking dish and bake casserole 45 to 55 minutes or until set in center and eedges are lightly browned. Serve with light sour cream and salsa, if desired.

NOTES : Start 24 hours ahead.

Recipe by: Country Living

Posted to recipelu-digest by Nesb2@... on Feb 8, 1998

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