Cheese Casserole

Just What the Doctor Ordered!

Who: Peoria Medical Society Auxiliary, Inc.
Cost: $20.95 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 268
Send checks to: Mary Clare Geraghty,
715 W. Bridgetowne Ct., Dunlap, IL 61525
or call 309-243-1063

Cheese Casserole


  • 2- 4 oz. cans diced green chilies drained
  • 1 lb. Monterey Jack cheese coarsely grated
  • 1 lb. Cheddar cheese coarsely grated
  • 4 egg whites
  • 4 egg yolks
  • 2/3 c. evaporated milk
  • 1 T. flour
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 med. tomatoes sliced


  • Preheat oven to 325 degrees.
  • In a large bowl combine the grated cheeses and the green chilies. Turn into a well-greased shallow 2-quart casserole (12x8x2").
  • In a large bowl beat egg whites just until stiff peaks form when beater is lifted.
  • In a small bowl combine egg yolks, milk, flour, salt and pepper. Mix until well blended.
  • Gently fold beaten egg whites into egg yolk mixture.
  • Pour egg mixture over cheese mixture in casserole. With a fork, ooze it through the cheese.
  • Bake 30 minutes. Remove it from the oven and arrange tomato slices, overlapping, around edge of casserole.
  • Bake 30 minutes longer or until brown.