Green Chile & Egg Soufflé Casserole
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic, simple, light, and fluffy green chile and egg casserole. This dish puffs up like a soufflé as it bakes, featuring layers of green chiles and Monterey Jack cheese in a rich sour cream and egg custard.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 50 mins | 10 mins | 8-10 servings |
🔪 Key Equipment
- 13x9x2 inch baking dish
- Large bowl
- Wire whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8 ounce) can | Green Chiles | Drained, seeds removed, and patted dry |
| 1 pound | Monterey Jack Cheese | Grated |
| 12 | Eggs | Whole |
| 1 (16 ounce) container | Sour Cream | Dairy |
Instructions
Step 1: Prep and Layer
- Preheat the oven to 350°F. Grease a 13”x9”x2” baking dish.
- Scrape the seeds from the 1 (8 ounce) can green chiles. Drain and pat them dry.
- Create alternating layers of the 1 (8 ounce) can green chiles and the grated 1 pound Monterey Jack cheese in the prepared baking dish.
Step 2: Mix and Bake
- In a separate large bowl, combine the 12 eggs and 1 (16 ounce) container sour cream. Beat well with a whisk until smooth and fully combined.
- Pour the egg and sour cream mixture evenly over the layered chiles and cheese.
- Bake for 45-50 minutes, or until the casserole is puffed up like a soufflé and set in the center until a knife inserted comes out clean.
- Let stand for 5-10 minutes before slicing and serving.
💡 Make-Ahead & Storage: Leftovers can be stored sealed in the refrigerator for up to 3 days and reheated gently.
Original Recipe Scan
