Much and all as I’m happy that “fall” has arrived I am not so happy about the “madness” that accompanies it… and no, I am not talking about football! No, I am talking about the madness of the fall calendar - a meeting, work, a conference call and back-to-school-night all at the same time? If that isn’t madness than I don’t what is. This, of course is nothing new, and has pretty much been happening every year, without fail, since my kids started school.
But it still throws me… every year.
Don’t get me wrong, it’s all good but it makes dinnertime a little “impossible/crazy/throwing my hands in the air…. oy… and I know everyone of you knows exactly what I am talking about!!! Stressing about dinner (or the lack thereof) doesn’t help and so even though I can’t always plan the schedule I can at least plan dinner… and I’ve found that if I have dinner covered than all the other stuff seems much more manageable. Well, that and remembering to breathe…..
So what’s my plan? Well, first I acknowledge that a a sit down dinner with a main dish and a couple of side dishes is not gonna happen and that dinner, for better or worse, is going to be a “catch as catch can” affair – everybody eating at different times as they blow through the kitchen on their way to their evening meeting/work/conference call/whatever. Don’t ask me why, but it has taken me years to be ok with this….
Which means that dinner has to be a “one dish” affair that can be cooked and re heated … and over the years I’ve built a collection of recipes that fit the bill… and this is one of my favorites… Chile Cheese Casserole. You can have it for breakfast, for dinner or just about anytime in between … and you can make this a day ahead so then all you have to do is pull it out of the refrigerator and bake it… that alone makes it worth it’s weight in gold in my book.
This casserole can be assembled the day before and refrigerated. Let sit for 30 minutes before baking. Instead of tomato sauce you can also use your favorite salsa on top!
- 10 eggs
- 2 cups cottage cheese
- 3/4 cup roasted Hatch Chiles or other roasted green chiles
- 4 cups shredded cheddar jack cheese
- 1/2 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup tomato sauce
- Pre heat the oven to 350 degrees. Spray a 9 x 13 inch casserole (or two pie plates) with cooking spray. Combine eggs, cottage cheese, chiles, and 3 1/2 cups of cheese in a large bowl and whisk to blend. Add in the flour, baking powder and salt and stir to combine. Pour mixture into prepared casserole/pie plates. Bake for 40 minutes or until top is golden brown. Remove from the oven and spread the tomato sauce on top and sprinkle with remaining 1/2 cup cheese. Return to oven for 5 - 8 minutes or until cheese melts. Remove from oven and let cool for 10 - 15 minutes and then slice and serve!