When we decided to have an Easter Brunch, it didn’t take me long to choose Green Chilies Casserole with Corn and Black Bean Salsa as the main.
I discovered this gem in my Betty Crocker Cookbook (The Big Red Cookbook) several years ago, when I was wanting to host several of my in-laws for brunch and was looking for something different — and I’ve yet to find a person who doesn’t simply love it.
And what’s not to love?
- It comes together quickly and easily — especially if you have your cheese already grated.
- It halves easily — just bake it in an 8″X8″ pan instead of a 13″X9″ pan.
- You can vary the flavor a bit depending on the combination of cheeses you use.
- It works equally well as a brunch, luncheon, or supper dish; just vary up the sides a bit if you choose (for example, I would likely include a tossed green salad at luncheon or supper).
To lighten up this cheesy dish, I
- Prepare the baking pan by lightly spraying cooking spray (as opposed to greasing or oiling the pan).
- Use reduced-fat sour cream.
- Use reduced fat cheese for at least half of the cheese (you could use reduced fat for all of the cheese, of course).
- And, of course, if you wish, you can substitute all or part of the eggs with egg substitute.
To further lighten the dish, Betty Crocker suggests replacing half (2 cups) of the cheese with 2 cups of cooked rice. While I’ve not — as yet — made it with the rice, I think I would just add 2 cups of rice in with the mixture, which would increase the servings a bit and make it more of a one-dish meal mcasserole.
Serve this along with Corn and Black Bean Salsa, which, to me, really completes the dish.
Please, as always, grate your own cheese! Not only is it more affordable, it’s fresher, tastier, and has a better texture than pre-grated cheese.
Trust me, when you make this, you’ll agree that it tastes as yummy as it smells!
Green Chilies Casserole (Makes 8 servings)
- 8 eggs (OR 2 cups egg substitute OR a combination of eggs and egg substitute to equal 2 cups) (I use jumbo eggs)
- 1 cup (8 ounces) reduced-fat sour cream
- Sprinkling of seasoned salt (I use reduced-sodium seasoned salt)
- A few dashes of Tobasco sauce
- 8 ounces (two 4-ounce cans) green chilies, UNDRAINED
- 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese (or another cheese of your choosing)
- 2 cups (8 ounces) shredded Monterey Jack cheese (or another cheese of your choosing)
- Preheat oven to 350F. Lightly spray 13″X9″ pan with cooking spray.
- In a medium-sized bowl, lightly beat eggs with a whisk. Add in salt and Tobasco; whisk in sour cream. Stir in green chilies and cheese. Pour into baking dish.
- Bake, uncovered, for 45 minutes (it should be golden brown and set in the center).
- Let rest 10 to 15 minutes before serving.
- Serve with Corn and Black Bean Salsa. (Place salsa to taste on top of each individual serving.)
- Refrigerate leftovers.
Corn and Black Bean Salsa
Pour some of your favorite salsa into a saucepan. Add in some black beans (rinsed and drained) and corn (frozen or canned). Warm over low heat. Refrigerate leftovers.