Want to hear something funny? So I've been going through all these old cookbooks I ended up with when Doug's mom passed away. I was trying to minimize what I was storing by cooking my way through them and then getting rid of the books. This recipe is part of a church cookbook from various contributors who I have never met or heard of, but this one was submitted by my 8th grade English teacher, Hallie Rojeski! It's a small world in Fresno.
This one looks really good when you make it. It serves well and holds together. Great for a larger potluck with small pieces or smaller gathering cut larger.
- 12 slices white bread, crust removed, cut into cubes
- 1 small can green chilies, chopped
- 1 lb sharp Cheddar cheese
- 1/2 lb bacon, fried and crumbled
- 2 green onions, chopped
- 3 cups milk
- 1/2 tsp salt
- 1 tsp garlic salt
- 10 eggs
- 1 tsp mustard
- 1/2 tsp Lawry's seasoned salt
Put half the bread cubes in a buttered 9x13 inch dish. Add half the cheese, half the chilies, and half the bacon. Sprinkle with Lawry's salt. Repeat. Top with green onions.
In a medium bowl, beat eggs slightly and add milk, mustard, salt, and garlic salt. Pour over casserole. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake uncovered for 45 minutes (at 325 if glass dish). Cut amount of chilies in half for a milder dish.
Serves 8-12
Prep Time: 15 minutes
Total Time: 1 hour, plus overnight soak
Recipe from Another Spice of Life cookbook from North Fresno Church
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