Mexican Casserole
1 16 oz container
sour cream
1 8 oz pkg cream cheese
2 eggs
2 cans cream of chicken soup
1 large onion, chopped
1 small can olives, chopped
1 small can chopped green chiles
1 cup cooked chicken, tuna, or turkey, chopped
1 8 oz pkg Monterey Jack or Cheddar cheese, shredded
Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped
onion, olives (optional), green chillies, chicken, tuna or turkey (add more than
called for if desired).
Spread mixture evenly in a 9x13 pan
glass or earthenware casserole dish.
Top with shredded cheese.
Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and
reheated.
A metal 9x13 pan takes longer to cook than a glass one, so bake it slightly
longer if you use a metal pan.
Mixture should be set well when removed from oven.
