Sep 30 (edited) • 🍗 Nutrition 🌯
Green Chili Casserole
Here's my meal prep for this week - a little behind since today is Tuesday! I used the regular diced chilis in a can but you could use fresh hatch green chilis that are popular now. I also used one pound of Italian sausage instead of half and added black olives. Next time I'll add more black olives and cumin. This is my 5th week of consecutive meal prepping!
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
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