Potato Patch Recipes
Meatless Meals | Two Cheese & Tomato Casserole

Why would anybody be interested in putting together Meatless Meals?  Two reasons:  They are healthy and they tasted good.  Do you remember when Catholics didn’t eat meat on Fridays?  Well it seems they were on to something.  As more people become vegan and vegetarians, meatless recipes will start becoming more and more popular.

I consider any food dish that contains chiles a type of Mexican food.  I’m sure plenty of people would disagree with me but that is how I think about it.  So, this cheese and tomato casserole dish is kind of a Mexican dish to me. 

How To Make Two Cheese & Tomato Casserole

Ingredients

• 4 large eggs, separated
• 2/3 cup undiluted evaporated milk
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 2 cans (4 oz each) diced green chiles or 2 poblano chiles, roasted, peeled, and diced
• 1 can ( 14.5 oz) stewed tomatoes with their juice, or 2 vine ripe tomatoes, peeled and diced

Cooking Directions

1. Preheat oven to 325F
2. Butter a deep 3 quart casserole or souffle dish
3. Beat the egg yolks in a large bowl with the milk and add the flour, salt, and pepper.
4. Beat the egg whites in a medium bowl until stiff and fold into the egg yolk mixture.
5. In the buttered casserole, mix the cheeses, green chiles, and tomatoes with their juice.  Pour the egg mixture over and stir with a fork until just mixed.
6. Bake for 30-35 minutes, until set and lightly browned.

This vegetarian meatless recipe really does taste good.  It is easy and fast to  prepare.  I don’t think you will be disappointed.  It makes great leftovers and can be served for lunch or dinner.

Meatless dishes are becoming more the norm and Meatless Meals are becoming more the rule than the exception.

Ingredient tags: casserole, meatless, meatless dishes, meatless meals, meatless recipes, Mexican Food, vegan recipes, vegetarian recipes