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Chili Cheese Strata tex-mex, cheese, casseroles, eggs, breakfast 1 loaf (12 oz) french bread 1 cut in 1 cubes 2 cup shredded cheddar or monterey 1 jack cheese -- divided 1 jar (8 oz) 4 eggs 1 can (11 oz) 2 cup milk or half and half 2 tablespoon minced onion 1 teaspoon worcestershire sauce 1 paprika 1 mild green chili salsa * 1 condensed cheddar cheese 1 soup -- undiluted * You may substitute 4 oz chopped green chilies and 4 oz salsa, combined. In a greased 2-qt casserole, arrange bread cubes evenly. Sprinkle 1 cup cheese evenly over cubes. Pour chili salsa to cover evenly; set aside. In a large bowl, mix together next five ingredients; pour over bread. Top with remaining cheese. Cover; refrigerate 6 hours or overnight. Uncover; dust top with paprika. Bake at 350F for 30 minutes or until lightly browned and bubbly. Yield: 8 servings. Originally submitted to publisher by Shirley Smith of Anaheim, California. Recipe By : Country Casseroles - 1993 Reiman Pub - ISBN 0-89821-110-7 From: Dan Klepach Date: 22 Feb 97 National Cooking Echo Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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