Friday, July 03, 2015

Egg & Cheese Casserole

This recipe appeared in a Blacknall Memorial Presbyterian Church cookbook under the name “Jean Corey’s Egg Casserole” and with the recommendation that “this casserole has become a tradition and a favorite for the Thursday morning Women’s Bible Study spring brunch.” Here at the House of Chez Casa, for a large brunch we sometimes make two: one with breakfast meat (sausage, small ham cubes, vel sim.) and one vegetarian.
  • Preheat oven to 350° F.
  • Beat 10 eggs in a large bowl & set aside.
  • Melt 1 stick (8 Tbsp, ½ c.) butter in a saucepan.
  • Stir in
    ½ c. flour
    1 tsp baking powder, and
    ½ tsp salt.
  • Add the flour mixture to the eggs & mix well.
  • Add
    1 lb. shredded cheese (Jean’s recipe calls for Monterrey Jack; I prefer a very sharp cheddar),
    1 pt. small curd cottage cheese (I often have to make do with a 12 oz. container), and
    8 oz. large green chiles, drained, diced, seeded (Jean also rinses for a milder flavor; I often just open diced chiles, strain them & dump them in).
    • Optional breakfast meats (often a tube of breakfast sausage, scrambled up ahead of time) should also be added at this stage.
  • Pour into a 9 x 13 pan.
  • Bake for 40 minutes.
  • Let rest for 5 minutes. (Jean’s recipe calls for baking 30 minutes and no rest. I think her oven may run a bit on the hot side. We have made this in three different ovens, and all of them needed 40 minutes to set and then a rest.)
  • Serve with salsa.
That’s it. It’s always a crowd pleaser. And it’s even better with the sausage!

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