Even though I'm not a big menu planner, one thing that I usually stick with is Meat-less Monday. Really, there's no reason why I go for Meat-less Monday, other than the fact that it helps me figure out what to cook for dinner. If we have Meat-less Monday, Taco Tuesday and Breakfast for dinner on Friday, it's pretty easy for this non-menu planner to feed her family something other than cold cereal or oatmeal.
This Green Chili Egg Casserole is what we had last night. It's a recipe that I go back to time and time again. Even with the green chilis, all of our kids gobble it up, even baby Eliza. It's one of those recipes that makes a family dinner easy, if you know what I mean. So, today I thought I'd share it with you guys.
To add some veggies in there, I sauteed some zucchini, mushrooms and garlic together with a little butter, just before the casserole was done. Those veggies were the perfect topping and come on...everything tastes better with butter and garlic.
10 large eggs
1/2 cup flour
1/2 teaspoon baking powder
2 Tbsp butter
2 cups cottage cheese
8 oz Monterey Jack Cheese
8 oz Cheddar Cheese
10 oz roasted green chilis
Salt & pepper to taste
2 zucchini, sliced into small pieces
2 cups sliced mushrooms
2 Tbsp butter
3 garlic cloves, minced
Salt & pepper or seasoning salt to taste
Preheat oven to 350(F). In a large mixing bowl whisk 10 eggs. Stir in cottage cheese.
Gradually add shredded Cheddar and Monterey Jack Cheese and combine thoroughly.
Stir in green chilies.
Stir in flour and baking powder. Season with salt & pepper.
Coat bottom of baking dish with melted butter.
Pour egg mixture into baking dish
Cover dish with aluminum foil and bake for 50 minutes. Remove foil and bake another 10 minutes until the edges are golden and the casserole is cooked thoroughly.
On medium heat, melt butter in a pan. Sauté zucchini, mushrooms and garlic until tender. Garnish egg casserole and serve!