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Chili Cheese Strata

 Chili Cheese Strata
This do-ahead casserole has a south-of-the-border flavor. Adjust the chilies and salsa to suit your tastes.
8 ServingsPrep: 15 min. + chilling Bake: 30 min. + standing

Ingredients

  • 1 loaf (12 ounces) French bread, cut into 1-inch cubes
  • 2 cups shredded cheddar or Monterey Jack cheese, divided
  • 1 cup salsa verde or 4 ounces chopped green chilies and 1/2 cup salsa, combined
  • 4 eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 2 cups milk or half-and-half cream
  • 2 tablespoons finely chopped onion
  • 1 teaspoon Worcestershire sauce

Directions

  • Place bread cubes evenly in a greased 2-qt. shallow baking dish.
  • Sprinkle with 1 cup cheese. Pour salsa over cheese; set aside. In a
  • blender, combine eggs, soup, milk, onion and Worcestershire sauce;
  • pour over bread mixture. Sprinkle with remaining cheese. Cover and
  • refrigerate for 6 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 30 minutes or until a knife inserted near
  • the center comes out clean. Let stand 10 minutes before serving.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 327 calories, 16 g fat (9 g saturated fat), 149 mg cholesterol, 952 mg sodium,

2 of 2

Chili Cheese Strata (continued)

Nutritional Facts: 31 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.