© 1992 Dunn Farm ~ Life in the Sierra Nevada

Green Chili Casserole


Savory and Tasty

Green chili Casserole is not spicy hot, nor is it difficult to make. It is actually very quick and so very tasty! Even children enjoy it! I would call it something else, however, like Green and Gold Casserole!

You will need:

1 #2 whole green chili can, chilies washed, seeded, veins cut out 1 pound Jack Cheese, grated 4 eggs, separated 11/2 cup milk 1/4 cup flour

To begin:

Butter an 11x9 dish. Layer the prepared chilies, then the Jack cheese, keep layering until the casserole is full. Set aside.

Beat 4 egg yolks with 1/4 cup flour, and 1 1/2 cup milk, Beat until smooth. Beat 4 egg whites until stiff. Fold the egg whites into the yolk mixture. Pour over the chili and cheese. Bake for 1 hour at 350 degrees. Check at 45 minutes to test for doneness. Let stand a few minutes. Cut into squares, serve with the following sauce. You are going to love this! It was very popular when it made the rounds of the potluck set a few years back.

Sauce:

Sauté 3 tbsp chopped onions (finely chopped) 1 minced garlic (more if you like) in 1 tbsp butter until golden. 

Stir in 15 oz Spanish style tomato sauce (if you don't have this, use regular but add oregano, garlic powder, and thyme). Add 1/3 cup water, 1/4 tsp salt, 1/4 tsp oregano flakes and simmer all for fifteen minutes.


Serve over the cut squares of casserole. Yummy!! This makes kind of a custard texture chili and cheese casserole, with the zesty (not hot!) sauce, a perfect union!