1 small can tomato paste cayenne salt, pepper, parsley oregano to taste
3 cans peeled and diced green chilies
16 slices of French bread buttered and cubed
1/2 lb. grated cheddar cheese
6 eggs
4 cups milk
2 teaspoons dry mustard
Directions
Saute olive oil, onion, garlic and green pepper for five minutes. Add tomatoes, tomato paste, spices (except dry mustard) and chilies to first mixture. Simmer 10 minutes.
In buttered 9x13 pan, layer half the bread, tomato sauce, half the cheese, remaining bread and cheese. Mix eggs with milk and seasonings and pour over casserole.
Cover and refrigerate overnight. Bake at 350° for 50 minutes.
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