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Chilies Egg Casserole
10 eggs
1 pint cottage cheese
1 lb. Monterey jack
7 oz. chopped can green chilies
1 t. baking powder
1/2 t. salt
1/2 C. melted butter
1/2 C. flour
Melt butter in 13 x 9 pan. Beat eggs until lemon color and mix with the rest.
chill overnight if desired. Bake at 350°F. for 30 minutes and let set 30
minutes.
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Scrambled Egg Casserole
1/2 C. butter, divided
2 T. all-purpose flour
1/2 t. salt
1/8 t. pepper
2 C. milk
1 C. shredded American cheese
1 C. cubed fully cooked ham
1/4 C. sliced green onions
12 eggs, beaten
1 can sliced mushrooms, drained
1 1/2 C. soft bread crumbs
Additional sliced green onions, optional
In a medium saucepan, melt 2 T. butter. Add flour, salt and pepper; cook and
stir until mixture begins to bubble. Gradually stir in milk; cook until
thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix
well and set aside.
In a large skillet, sauté ham and onions in 3 T. butter until onions are tender.
Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese
sauce; mix well.
Pour in a 7 x 11 1/2 inch dish. Melt remaining butter; toss with bread crumbs.
Sprinkle over top of casserole.
Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350ºF. for
25-30 minutes or until top is golden brown. Sprinkle with onions if desired.
Yield: 6-8 servings.
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