Bentley's Fresh Market
November 2009 Issue 5   VOLUME 1 ISSUE 5  
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Potato Crepes
Drink of the Month - SANGRIA
Mother's Day Casserole
Mother's Day Casserole
by Chef Gerald Sullivan

1 can diced ortega chili's
1/2 lb. jack cheese
3 eggs
1 1/2 cup milk
1/2 cup bisquick
1/4 tsp. salt
paprika
cheddar cheese
sliced mushrooms (canned)

Grease a 3 x 6 x10 casserole with butter. Layer chili's on bottom of
casserole; add mushrooms and jack cheese. Beat eggs, milk, bisquick and
salt together. Pour over ingredients in baking dish. Sprinkle cheddar
cheese on top. Sprinkle with paprika.

Bake - 350 degrees - 45 minutes

(Double the receipe for a 9 x 13 casserole)


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