John Wayne Cheese Casserole

• 2 (4 oz.) cans green chilies, drained
• 2/3 can evaporated milk
• 1 Tbsp. flour
• 1/2 tsp. salt
• 4 eggs, separated
• 2 medium tomatoes, peeled and sliced
• 1 lb. Monterey Jack cheese, grated
• 1 lb. Cheddar cheese, grated
• 1/2 tsp. pepper
• 2 tsp. Worcestershire sauce

1. Remove seeds from chiles. Cut into large pieces. Combine cheese and chilies. Turn into a shallow greased 2-quart casserole dish. In large bowl, beat egg whites just until stiff peaks form. In small bowl, combine egg yolks, milk, flour, salt and pepper. Mix until well blended. Using a rubber spatula, gently fold beaten egg whites into yolk mixture. Pour over cheese casserole and using 2 forks, ooze it through the cheese. Bake 30 minutes at 350u0b0. Remove from oven. Overlap tomato slices at edge of casserole. Bake 30 minutes longer or until knife blade comes out clean. Can
2. also add cubes of ham. Serves 8.

green chilies, milk, flour, salt, eggs, tomatoes, cheese, cheddar cheese, pepper, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141995 (may not work)