Title: Cheese Casserole
Categories: Entree Cheese Casserole Microwave
Yield: 6 Servings
| 4 | oz | Green chili peppers |
| 2 | tb | Butter or margarine |
| 1 | md | Onion, finely chopped |
| 8 | oz | Can tomato sauce |
| 1/2 | ts | Salt |
| 2 | | Eggs, beaten |
| 1 | c | Half and half |
| 6 | oz | Package corn chips |
| 1/2 | lb | Cheddar cheese, shredded |
| 1 | c | Commercial sour cream |
| 1/2 | c | Shredded Cheddar cheese |
| 3 | | Ripe tomatoes, sliced |
1. Drain chili peppers. Remove seeds and chop peppers coarsely. 2. In a
medium-sized, heat-resistant, non-metallic bowl melt butter in Microwave
Oven 30 seconds. 3. Add onion and heat, uncovered, in Microwave Oven 3
minutes or until tender. Add chili peppers, tomato sauce and salt to onion.
4. Heat, uncovered, in Microwave Oven 6 minutes. 5. In a small bowl beat
eggs and half and half together until well blended. 6. Gradually add egg
mixture to heated sauce mixture, very little at a time, stirring
constantly. 7. Layer 1/2 of corn chips, 1/2 of tomato mixture and half of
the 1/2-pound shredded Cheddar cheese in a shallow, 1 1/2-quart,
heat-resistant, non-metallic casserole. 8. Repeat with remaining corn
chips, tomato mixture and the remainder of the 1/2-pound cheese. 9.
Carefully spread the sour cream over the top of the entire casserole. 10.
Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to
set. 11. Sprinkle the 1/2 cup of Cheddar cheese over the sour cream. 12.
Arrange tomatoes in a ring around the outside edge of the casserole. 13.
Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and
tomatoes are cooked.