John Wayne Cheese Casserole

• 1 teaspoon Butter
• 1/2 pints Sliced Mushrooms (optional)
• 2 cans (4-oz Size) Diced Green Chiles, Drained
• 1 pound Monterey Jack Cheese, Coarsely Grated
• 1 pound Cheddar Cheese, Coarsely Grated
• 4 Egg Whites
• 4 Egg Yolks
• 2/3 cups Evaporated Milk
• 1 Tablespoon Flour
• 1/2 teaspoons Salt
• 1/8 teaspoons Pepper
• 2 whole Medium Tomatoes, Sliced

1. Preheat oven to 325 F.
2. Heat a small skillet over medium heat and saute mushrooms in the butter until slightly softened. Remove from heat.
3. In a large bowl, combine grated cheeses, green chilies and mushrooms. Set aside.
4. Grease a 13x9 inch pan. Add the cheese, chili and mushroom mixture.
5. In another large bowl, with an electric mixer, beat egg whites just until stiff peaks form when beater is slowly raised.
6. In a small bowl, with an electric mixer, combine egg yolks, milk, flour, salt and pepper; mix until well blended. Using a rubber scraper, gently fold beaten egg whites into egg yolk mixture.
7. Pour egg mixture over cheese mixture in the dish.
8. Bake for 30 minutes. Remove from oven and arrange sliced tomatoes on top, overlapping then and going around the edge of the casserole. Bake 30 minutes longer, or until a knife inserted in the center comes out clean.
9. Makes 8 servings. Recipe adapted from John Wayne.

butter, mushrooms, green chiles, cheese, cheddar cheese, egg whites, egg yolks, milk, flour, salt, pepper, tomatoes

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/john-wayne-cheese-casserole/ (may not work)