Cheese & Green Chile Casserole

I am having a ball going through and choosing recipes that we will be having all through the holiday season. It is fun to make them early to see if they are winners or will be tossed aside. This recipe is from 2006 SL Christmas and if I were a betting woman, I would bet that this will be gracing our table all through the holidays.

*This recipe won Editors Favorite

Preheat oven to 350.

9 large eggs

3/4 teas salt

3  (8 oz) packages Monterey Jack cheese, cubed

2 (8 oz) packages of cream cheese, cubed

1 (12 oz) container small-curd cottage cheese

1 tables butter, cut into small pieces

3/4 cup flour

1 1/2 teas baking powder

1 (4.5 oz) can chopped green chiles, drained

1 ( 2 oz) jar diced pimientos, drained

whisk together eggs and salt in a large bowl. Add cheeses and butter. Whisk flour and baking powder into cheese mixture. Add green chiles and pimiento. Pour into a lightly greased 13×9″ baking dish.

Bake, uncovered at 350 for 45 min or until set. Let stand 10-15 min before serving.

Yield: 16 servings

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