Chile Rellano Casserole

1 large can of whole mild green chilies
3 cups shredded Monterey Jack
4 eggs, separated
2/3 cup evaporated milk
2 Tbsp flour
1 tsp. baking powder
1 jar salsa

In a greased 9 X 13" pan layer half of chilies, I opened them up, flat. Cover with half of the cheese. Repeat layers.

In a small bowl, whisk together egg yolks, milk, flour and baking powder.
In a large bowl beat egg whites until stiff. Fold yolk mixture into egg whites. Spread on top of casserole.

Bake in a 350 oven for 35 minutes. Remove from oven and spoon salsa over the top. Return to oven for 15 minutes. Let set for 10 minutes before cutting and serving.

This was every bit as good reheated for lunch as it was fresh out of the oven.

Scrambled Egg Casserole

1/2 c. butter, divided
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. (4 oz) shredded process American cheese
1 c. cubed cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 c. soft bread crumbs

In a med. saucepan, melt 2 T. butter. Add flour, salt and petter; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubble, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onion in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and chhese sauce; mix well. Pour into a greased 11 x 7 baking dish (It really does say 11 x 7, but there's no way it'd fit in my 11 x 7--I would recommend a larger pan!) Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown.

Philly Cheese & Beef Casserole

1 1/2 lb lean ground beef
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 tbls Worcestershire sauce
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
2 cans refrigerator biscuits

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt , pepper and worcestershire sauce over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.

Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.

In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

Arrange biscuits over vegetable mixture.

Bake 15 minutes or until biscuits are golden brown on top.

Chili Corn Dog Pie

2 -15 ounce cans chili – or use 4 cups homemade chili
6-8 hot dogs cut into bite sized pieces
1 cup cornmeal
1 teaspoon baking powder
1/2 cup milk
1 egg
2 tablespoons oil
1 cup shredded cheddar cheese
Spread chili into an 11×7 inch pan.
Place hot dogs on top of chili.
In a bowl whisk together cornmeal, baking powder, milk, egg, and oil and spread over hot dogs.
Sprinkle cheddar cheese on top.
Bake at 350 for 25- 30 minutes or until topping is lightly browned.
Serve and enjoy!

French Onion, Potato, Bologna Casserole

5# russet potatoes washed and sliced thin
1 lrg white onion sliced thin
1 ring bologna sliced thin
1 cup frozen corn

arrange in deep 9x13 pan in layers
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Bring to boil:
1 1/2 cups water
3/4 cup butter
2 packages Lipton onion soup mix
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Pour liquid over layers in 9x13 pan
cover with tin foil
bake and 350 for 1 hr or until done
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can remove foil last 10 mins and sprinkle with shredded cheese

serves at least 10 but has been known to stretch to 15 if have some good leafy salads and crusty bread

Cheesy rice casserole

fresh or frozen chopped spinach, broccoli, or Brussels sprouts
finely diced onion, carrot, celery, or any other vegetable you have laying around
1 stick butter 
½ cup water
pinch of seasoned salt
1/8 teaspoon pepper
3 cups cooked rice 
about 5oz shredded sharp cheddar
1 can cream of chicken or celery soup 
¼ cup dry bread crumbs
paprika 

In a medium sized skillet, sauté onions and celery (and whatever else you have) in butter until slightly soft. Add thawed vegetable of your choice, water, seasoned salt, and pepper. Cover and simmer 5 minutes. Add rice, cheese, and soup. Blend all ingredients well. (If you want, you can sprinkle bread crumbs and paprika on the mixture in the skillet, cover, and warm on low heat until you are ready to eat.) 

Pour into baking dish. Sprinkle top with bread crumbs and paprika; bake in preheated 350 degree oven for 30 minutes or until golden brown on top.

To freeze, I stop before adding bread crumbs and paprika, allow the rice to cool, and put it in a large freezer-safe zip-lock bag, labeled and frozen flat into a sheet so it thaws more quickly. To cook, thaw overnight or during the day, then put it in a baking dish, sprinkle with crumbs and paprika, and bake at 350 for 30 minutes.