Cheese Casserole Recipe
Cheese Casserole is an easy to prepare recipe which cannot just escape your guest's attention. Try this amazingly delicious Cheese Casserole, you will surely love to talk about with us.
Ingredients
| Green chili peppers | 1 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 , beaten | |
| Half and Half | 1 Cup (16 tbs) | |
| Corn chips package | 1 | |
| Shredded Cheddar cheese | 1/2 pound | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Ripe tomatoes | 3 , sliced |
Directions
Drain chili peppers.
Remove seeds and chop peppers coarsely.
In a medium-sized, heat-resistant, non-metallic bowl melt butter on full power 30 seconds.
Add onion and heat, uncovered, on full power 3 minutes or until tender.
Add chili peppers, tomato sauce and salt to onion.
Heat, uncovered, on full power 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 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.
Repeat with remaining corn chips, tomato mixture and the remainder of the 1/2 pound cheese.
Carefully spread the sour cream over the top of the entire casserole.
Heat, uncovered, on roast for 7 minutes or until mixture begins to set.
Sprinkle the 1/2 cup of Cheddar cheese over the sour cream.
Arrange tomatoes in a ring around the outside edge of the casserole.
Heat, uncovered, on roast for 7 to 8 minutes or until cheese melts and tomatoes are cooked.
Remove seeds and chop peppers coarsely.
In a medium-sized, heat-resistant, non-metallic bowl melt butter on full power 30 seconds.
Add onion and heat, uncovered, on full power 3 minutes or until tender.
Add chili peppers, tomato sauce and salt to onion.
Heat, uncovered, on full power 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 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.
Repeat with remaining corn chips, tomato mixture and the remainder of the 1/2 pound cheese.
Carefully spread the sour cream over the top of the entire casserole.
Heat, uncovered, on roast for 7 minutes or until mixture begins to set.
Sprinkle the 1/2 cup of Cheddar cheese over the sour cream.
Arrange tomatoes in a ring around the outside edge of the casserole.
Heat, uncovered, on roast for 7 to 8 minutes or until cheese melts and tomatoes are cooked.
Chef
