Cheddar Cheese Casserole
|Canned green chili peppers||4 Ounce (1 Can)|
|Onion||1 Medium, finely chopped|
|Tomato sauce||8 Ounce (1 Can)|
|Eggs||2 , beaten|
|Cream||1 Cup (16 tbs)|
|Corn chips||1 Ounce (1 Package)|
|Cheddar cheese||1⁄2 Pound, shredded|
|Sour cream||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||3 , sliced|
Drain chili peppers.
Remove seeds and chop peppers coarsely.
In a medium-sized bowl melt butter on high 30 seconds.
Add onion and heat, uncovered, on high 3 minutes or until tender.
Add chili peppers, tomato sauce and salt to onion.
Cook, uncovered, on high 6 minutes.
In a small bowl beat eggs and cream 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-lb.
shredded Cheddar cheese in a shallow, 1 1/2-quart casserole.
Repeat Carefully spread the sour cream over the top of the entire casserole.
Cook, uncovered, on medium 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.
Cook, uncovered, on medium for 7 to 8 minutes or until cheese melts and tomatoes are cooked.