Years ago I ran across a recipe for John Wayne's Cheese Casserole. I made it for my young family; we loved it and had it for dinner several times. I lost the recipe, and over the years have thought about it and even searched for it with no success. However, it recently appeared on my Pinterest feed, and I lost no time in preparing it. I have no idea why it is named after John Wayne, but I'm sure he would have loved it.

The recipe is quick and easy to put together, especially nowadays where grated cheese is readily available. I have never seen a recipe that called for so much cheese, but it's definitely worth it. You can double the amount of tomatoes and layer them around the outside of the casserole to make it more attractive if you are so inclined. As a bonus, this casserole freezes well.

12 Servings

4 large eggs, separated

2/3 cup evaporated low fat milk
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon ground white pepper

2 pounds shredded cheddar jack cheese, (8 cups)
2 4 oz. cans diced green chilies, drained

3 to 4 Roma tomatoes, sliced

1. Preheat oven to 325 degrees.
2. Spray a 9" x 13" glass casserole dish with non-stick spray.
3. Whisk together the egg yolks, evaporated milk, flour, salt, and white pepper.
4. Beat the egg whites to stiff peaks and fold in the egg yolk mixture; mix in the cheese and chilies.
5. Spread the mixture into the prepared casserole dish.
6. Bake 30 minutes.
7. Remove from the oven and arrange the tomatoes on top
8. Return the casserole to the oven and bake 30 more minutes or until the middle is set and the edges are brown.
9. Let sit 10 minutes before cutting into squares.

Amount Per Serving
Calories 349 Calories from Fat 245
Percent Total Calories From: Fat 70% Protein 25% Carb. 5%

Nutrient Amount per Serving
Total Fat 27 g
Saturated Fat 17 g
Cholesterol 151 mg
Sodium 605 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 22 g

Vitamin A 24% Vitamin C 9% Calcium 0% Iron 5%