Stampede Casserole

By lschull

Ingredients

• 1 1/2 pounds bulk pork sausage
• 3 4 oz. cans whole green chilies, drained
• 1 pound cheddar cheese, grated
• 1 pound monterey jack cheese, grated
• 9 eggs, beaten
• 1 cup milk
• 2 tbsp. floour
• paprika

Details

Servings 10

Preparation

Step 1

Brown sausage and drain well. Split chilies and remove seeds. Save 1/3 of the chilies and cut in thin strips. Layer sausage with cheeses and remaining 2/3 of chilies in a greased 9" x 13" glass baking dish. Beat eggs, milk and flour together and pour over layered mixture. Decorate with strips of chilies in a lattice work pattern. Sprinkle with paprika and bake at 350 degrees for 45 minutes.