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Jill’s Oxnard Green Chile Casserole

CarlyCarly pricco
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Makes 8 servings
total time:
45 min

Save this recipe 1
Save this recipe 1
Makes 8 servings
total time:
45 min


  • 1 lg. Can green chiles, 7 oz., diced
  • 1 lb. Cheddar cheese
  • 1 lb. Monterey jack cheese
  • 4 eggs, slightly beaten
  • 1 t salt
  • 1 t worcestershire
  • 1/4 c corn meal
  • 2 lg. Cans evaporated milk
  • 1 small can tomato sauce
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Wash chiles-remove all seeds. Layer chiles and cheeses (grated). Reserve small amount of jack cheese for top. Combine egg, cornmeal, salt, worcestershire and milk. Pour over casserole. Bake at 350 degrees. Use a long shallow pan. Remove from oven-top with 1 can tomato sauce and remaining cheese. Heat until cheese is melted.

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