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Directions: Salsa details: Use 1 (8 oz.) jar "mild green chili salsa" OR combine 4 oz. chopped green chilies and 8 oz. salsa.
Cut bread into 1-inch pieces.
Place bread cubes evenly in a greased 2-qt. shallow baking dish.
Sprinkle with 1 cup of cheese.
Pour salsa and chilies over cheese; set aside.
In blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture.
Sprinkle with remaining cheese.
Cover and refrigerate 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.
| Ingredients:
1 (10-3/4 oz.) undiluted cheddar cheese soup
4 eggs
1 (see details below) green chili salsa
1 27/625 Pound(s) (divided) shredded monterey jack cheese
1 loaf French bread
2 half & half or cream
2 finely chopped onion
1/6 Ounce(s) worcestershire sauce |
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