Recipe - Southwestern Sausage And Cheese Casserole

14 ounce Green chiles; mild, chopped
6 Corn tortillas; cut into
1/2" strips
1 pound Italian sausage; bulk, hot,
cooked and drained
2 cup Monterey Jack cheese;
shredded
One half cup Milk
8 lg Eggs
One half teaspoon Salt
One half teaspoon Garlic salt
One half teaspoon Onion salt
One half teaspoon Ground cumin
One half teaspoon Fresh ground black pepper
2 lg Tomatoes; cut or sliced up
Paprika
One half cup Light sour cream; optional
Salsa

The day before serving, prepare casserole: Brease 13by 9inch baking dish
anbd layer half of chilies, half of tortilla strips, half of sausage, and
half of cheese. Repeat with remaining chilies, tortilla strips, sausage,
and cheese.

In mediumsize bowl, with fork, beat milk, eggs, salt, garlic salt, onion
salt, cumin, and pepper until well mixed; pour over casserole. Arrange
tomato salices on top; sprinkle with paprika. Cover with plastic wrap and
refrigerate overnight.

The next day, heat oven to 350øF. Remove plastic wrap from baking dish and
bake casserole 45 to 55 minutes or until set in center and eedges are
lightly browned. Serve with light sour cream and salsa, if desired.

NOTES : Start 24 hours ahead.

Recipe by: Country Living

Posted to recipeludigest by Nesb2@aol.com on Feb 8, 1998