This dish is found in one of my family’s most prized possessions, The California Heritage Cookbook. It was gifted to Lorelei, my sister, in the mid-70s by Collette Lee, who was married to the dentist that Lorelei worked with. I met Collette years later when we collaborated to bring the Arts to the Eastside, Casa Blanca, Arlanza, and Northside communities in Riverside through The Riverside Arts Academy (RAA). You can imagine my surprise when I learned that it was Collette who had given my family’s essential cookbook 40 years earlier. I am very grateful to her for our work on behalf of local arts and also for sharing this amazing book.

Chili Cheese Casserole is one of my family’s go-to recipes for holiday brunch. For Christmas, Easter, or birthdays, this dish tastes yummy and is easy to prep ahead for a crowd, so you can spend time with your guests. The high-protein, low-carbohydrate casserole is a combination of cheese, eggs, and butter. My sisters get creative, with sour cream, less Monterey Jack or subbing in low-fat cottage cheese. Me? When I cook, I’m a rules girl and don’t believe in going rogue. I follow recipes to the letter of the law — most of the time.

Ingredients

Recipe from the California Heritage Cookbook

• ½ C Butter
• 10 Eggs
• ½ C Flour
• 1 t Baking powder
• dash Salt
• 8 oz. Green Chilies chopped
• 1 pt. Cottage Cheese1 lb. Monterey Jack Cheese grated

Directions

• Preheat the oven to 400 degrees F.
• Melt butter in a 9 x 13 pan over low heat.
• In a large bowl, lightly beat the eggs.  Add the flour, baking powder, and salt (blend until well mixed). 
• Add the butter from the baking pan, chilies, cottage cheese, and Monterey Jack cheese. Mix until just blended.
• Pour the mixture into the 9 x 13 pan. 
• Bake for 15 minutes in the 400-degree oven.
• Reduce oven temperature to 350 degrees and bake for 45 – 55 minutes longer (until firm.) Cool slightly and cut into squares, best served warm.