Leftover mashed potatoes are a wonderful ingredient in these croquettes. wonderful for supper with a garden salad.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup butter
- 1 (16 ounce) package cottage cheese
- 1 pound shredded Monterey Jack cheese
- 2 (4 ounce) cans diced green chiles
- 10 eggs
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6×10-inch casserole dish; place dish in the preheating oven until butter is melted.
- Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 322 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 22 g |
| Sodium | 1235 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
We make this about once a month, but with less butter and fewer yolks. I just eyeball everything now – whatever cottage cheese we have, whatever shredded cheese needs using, etc. Oh, and our biggest change – one can of mild chilies, the other can – jalapeños! (Slightly drain both). It comes out just mildly spicy – a perfect meal for breakfast or dinner. LOVE it!!
I thought it was great, and everyone liked it. Based on other reviews I used half the butter listed, but I used salted butter which was probably a mistake. It was pretty salty.
I made this recipe but cut back on the butter (I only smeared it on the pan to keep everything from sticking) I used low fat cottage cheese and only 2/3 the recommended cheese. I also added ham. Everyone loved it. Great recipe, thank you.
Have had this for Christmas breakfast for decades!
Holy Moly this was good!! Halved the recipe and followed the time that another reviewer suggested – 15 at 400 and 25 at 350 in a 6×10 pan. I put the butter in and forgot about it while I was assembling the other ingredients, so it turned out to be browned butter LOL but soooooo good! I didn’t have any MJ cheese so I used half mozzarella and half havarti dill. I wasn’t sure about mixing the dill flavor with the green chilies but that turned out just fine, too. LOL Instead of the salt I used Pioneer Woman’s Tex Mex cowgirl seasoning. And I was too lazy to pull out the mixer so I just beat everything by hand, except cheese, then stirred that in last. The only thing I would do differently next time is try the right cheese LOL and add the two cans of chilies for the half recipe.
Definitely….a KEEPER! I did add sautéed green onions and fresh garlic for a lil’ more flavor and a dash of crushed red pepper n’ peppercorn pepper for more heat! (Fresh jalapeños might work nicely!)
I cut the recipe in half for my husband and I. And I added maple sausage links. Was amazing. Will definitely make again.
I made this exactly as written. It’s very good! I’ll make a few changes the next time. I’ll cut the butter in half as it’s too much. I’ll use 1/2 Monterey Jack cheese and 1/2 Pepper Jack cheese to give it a little kick. I drained the liquid from the chilis because the recipe didn’t specify, but I think I’ll add it next time. I’ll also add some garlic.
This was good but was missi g something g. Everyone enjoyed it.
It was delicious but far too much butter. Next time I’d use only enough to generously grease the pan. I actually used a Turkey Bastet to siphon off the excess butter that rose to the top of the casserole. It amounted to more than 1/4 cup. The casserole was light, fluffy and delicious.
Scrumptious! I used the adjustment down to servings for 4 and it was perfect – this is a much-appreciated feature of Allrecipes for me, as it’s usually just my husband and me for Christmas morning. I would like to say that this recipe as written is PERFECT for KETO and LOW-CARB dieters, and for many DIABETICS! Only 6.9 carbs per serving – WOW!
It was wonderful! It has been requested time and time again.
Really good! I will make it again. I used cheddar cheese and took it out after 40 minutes and let it sit for 5 minutes before serving.
Easy, Yummy! Can add 2 more eggs if putting in 9×13 pan. Just comes out a bit more souffle like
I’ve made this many times and my family loves it. It’s a great Christmas morning recipe and I make it the night before. I’ve never made any variations to the original recipe, we love it just as it is. Thank you for sharing SarahAnn!
Delicious. The cottage cheese is a must. I cut it down to 7 eggs and slightly reduced salt, butter, baking powder, and flour. Kept all other ingredients the same. Made in 9×9 pan and reduced baking to 10 minutes and 30 minutes respectively. Flour tortillas and hot sauce, and you are set!
1.2.20 … https://www.allrecipes.com/recipe/229987/christmas-green-chile-egg-casserole/ … WEEG 1.Melt butter completely. 2. No need to bake at 450 for the first 15 minutes. 3. I consulted nanny about how to bake so the eggs don’t turn brown. She said to lower the temp by 25 degrees and bake 15 minutes less than the recipe states, even if the center is still a little jiggly, because it will continue to cook after coming out of the oven. Is she a genius, or what?!!! Bingo, last Christmas’ casserole was perfection! Of course my sons douse it with their favorite hot sauce. We like SPICY.
My husband took it to work for a Christmas eve brunch potluck. It was a HUGE hit. So I’m making it for our family gathering on Sunday but I’m going to add some cooked chorizo to the mixture before baking. Can it get any better? We’ll see.
awesome!
I followed this recipes EXACTLY, and the casserole was much too salty. ( I did not add salt.) The flavor is so delicious, that I would like to make this casserole again, but I need to reduce the salt.
Have been making this dish for years. This morning I made this version n a similar version excluding the Chile Verde n adding frozen spinach n sliced mushroom. Used cottage cheese with pineapple. Then made semi homemade salsa. No leftovers!!!