Oct 7 (edited) • 🍗 Nutrition 🌯
Green Chili Casserole (repeat of last week)
Week 6 of consecutive meal prep!!! I made the same recipe as last week but used 2 cans of diced green chilis, 1 can of black olives chopped in half and added 1 tps. of cumin. Again, used one pound of Italian sausage instead of half.
AI Overview
For a flourless hatch chili casserole made in an 8x8 pan with 2 eggs and half an onion, you can adapt recipes that use a 9x13 pan by halving the ingredients
. The 8x8 pan is about half the size of a 9x13 pan in volume, making conversion simple.
Ingredients
1/2 pound cooked breakfast sausage (optional)
1/2 medium onion, chopped
1 (7-ounce) can diced Hatch green chiles
1 1/2 cups shredded cheese (Monterey Jack or cheddar), divided
2 large eggs
1/6 cup milk or half-and-half
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish.
If using sausage, cook it in a skillet until browned. Add the chopped onion and continue to cook until the onion is softened, about 5 minutes.
Spread the cooked sausage and onion mixture (or just the onion mixture if omitting the sausage) evenly in the bottom of the prepared baking dish.
Sprinkle 1 cup of the shredded cheese over the onion and sausage mixture.
Distribute the drained green chiles evenly over the cheese layer.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the contents of the baking dish and top with the remaining 1/2 cup of shredded cheese.
Bake for 30–35 minutes, or until the top is golden and the casserole is set. Since this is a smaller pan than most casserole recipes, check for doneness after 30 minutes, and add more time as needed.
Let the casserole rest for 5–10 minutes before slicing and serving.
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Green Chili Casserole (repeat of last week)
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