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!