Title: Chile-Cheese Casserole
Categories: Casserole Cheese Side Mexican
Yield: 8 Servings
| 1 | | Can #2 whole kernal corn |
| 2 | tb | Flour |
| 1/2 | lb | Thinly sliced Cheddar cheese |
| 2 | | Eggs, slightly beaten |
| 1 | | Can green chiles |
| 2 | tb | Margarine |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 1 | c | Bread crumbs |
| | | Buttered cracker crumbs |
Melt margarine, add flour, add milk and cook unti thick. Drain corn and add
to eggs, and bread crumbs. Add to oleo, flour and milk mix. In a deep
casserole, put half of the corn mixture, layer 1/3 cheese and peppers, make
2 more layers. Sprinkle cracker crumbs on top. Bake 45 minutes at 350øF.
This dish may be frozen ahead of time.