You are here

Cheddar Cheese Casserole

Microwave.Lady's picture
Ingredients
  Canned green chili peppers 4 Ounce (1 Can)
  Butter 2 Tablespoon
  Onion 1 Medium, finely chopped
  Tomato sauce 8 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  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
Directions

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.

Rate It

Your rating: None
4.141175
Average: 4.1 (17 votes)