Mexican Casserole
-- Nebraska City News-Press
* 12 six-inch floured tortillas, sliced in 1-inch wedges
* 4 strips bacon, fried
* 1 pound sausage, browned and drained
* 1/2 cup mushrooms, sliced
* 4 green onions including tops, chopped
* 1 pound Monterey Jack cheese, grated
* 6 eggs, beaten
* 1 can cream of onion soup
* 1/4 cup sour cream
* 1 small can sweet or hot chili peppers (optional)
Lightly oil a 9-by-13-inch baking dish. Line with half of the tortilla pieces. Lightly fry bacon in skillet, and remove. Brown sausage in the bacon fat, and drain. Cover tortilla pieces with sausage, mushrooms, onions and half the cheese. Place remaining tortilla pieces on top. Mix eggs with sour cream, chilies and soup, and pour over casserole. Sprinkle remaining cheese on top.
Cover, and refrigerate overnight. Bake at 350 degrees for 30 minutes. Remove cover, and bake until browned, 15 minutes or so.
Notes: Substitutes include 3 to 4 cups torn day-old bread, diced ham and cream of mushroom soup.
-- Nebraska City News-Press
* 12 six-inch floured tortillas, sliced in 1-inch wedges
* 4 strips bacon, fried
* 1 pound sausage, browned and drained
* 1/2 cup mushrooms, sliced
* 4 green onions including tops, chopped
* 1 pound Monterey Jack cheese, grated
* 6 eggs, beaten
* 1 can cream of onion soup
* 1/4 cup sour cream
* 1 small can sweet or hot chili peppers (optional)
Lightly oil a 9-by-13-inch baking dish. Line with half of the tortilla pieces. Lightly fry bacon in skillet, and remove. Brown sausage in the bacon fat, and drain. Cover tortilla pieces with sausage, mushrooms, onions and half the cheese. Place remaining tortilla pieces on top. Mix eggs with sour cream, chilies and soup, and pour over casserole. Sprinkle remaining cheese on top.
Cover, and refrigerate overnight. Bake at 350 degrees for 30 minutes. Remove cover, and bake until browned, 15 minutes or so.
Notes: Substitutes include 3 to 4 cups torn day-old bread, diced ham and cream of mushroom soup.
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