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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This do-ahead casserole has a south-of-the-border flavor. Adjust the chilies and salsa to suit your tastes. Ingredients:
1 loaf (12 ounces) french bread, cut into 1-inch cubes |
2 cups shredded cheddar or monterey jack cheese, divided |
1 cup salsa verde or 4 ounces chopped green chilies and 1/2 cup salsa, combined |
4 eggs, lightly beaten |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
2 cups milk or half-and-half cream |
2 tablespoons finely chopped onion |
1 teaspoon worcestershire sauce |
Directions:
1. Place bread cubes evenly in a greased 2-qt. shallow baking dish. Sprinkle with 1 cup cheese. Pour salsa over cheese; set aside. In a blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture. Sprinkle with remaining cheese. Cover and refrigerate for 6 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 8 servings.
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