Friday, January 20, 2012

Next Day Tex-Mex Casserole

This was another recipe from the Jelly Roll Cookbook. It was fast and easy to put together--just need to remember to make it the night before you need it.
Next Day Tex-Mex Casserole
Jelly Roll Pan cookbook

1 14.5 can diced tomatoes with green chiles
2 1/2 c milk(divided)
12 eggs
1 1/2 t salt
7-8 slices bread, cubed
3 c shredded cheddar cheese
sliced jalapenos(opt)
sour cream(opt)
salsa(opt)

Spray a jelly roll pan with nonstick cooking spray and set aside.

Drain off juice from tomatoes into a glass measuring cup; reserve tomatoes.  Add enough milk to the juice to make 1 cup of liquid--set aside.

In a large bowl, beat eggs.  Add tomato juice mixture, salt and remaining 2 cups milk.  Arrange bread cubes in the jelly roll pan.  Spread reserved tomatoes over bread layer.  Sprinkle 2 cups of cheese over tomatoes and bread.  Pour egg mixture over the layers in pan.  Top with remaining 1 cup cheese.  Sprinkle a few sliced chiles over top, if desired.  Cover and refrigerate overnight. 

Heat oven to 350.  Bake for 25-30 minutes or until puffed and lightly browned on top.  Let cool slightly before cutting into serving pieces.  Serve with sour cream and salsa as desired.

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