It's been ages since I started sharing some of the little treasures I've found in some of my vintage cookbooks.
Today is the day!
This one is perfect for fall and football and all the men in your life.
I've got an old school casserole for you that is delicious, and super kid friendly.
And if you're like me and you don't mind being a little sneaky with your kids,
you can hide some serious vegetables in here.
This recipe hails from my grandma's church cookbook, circa 1979.
I had to change a couple of things, based on what I had in my kitchen,
but I stayed pretty true to the original.
Here's what you need:
milk, chili, cheddar and jack, eggs, diced tomatoes, corn chips.
optional (and awesome): yellow squash or zucchini, bell pepper, onion
A few little notes before we begin:
Those are the best tortilla chips known to man.
I planned on making homemade chili, but then I realized this was way easier.
The recipe called for tomato sauce, which I didn't have.
It did not call for the other vegetables, but I had them and I wanted to use them.
So here is what I did:
Chop up your vegetables and all but puree them in the food processor or blender.
(Then I forgot to take pictures of the next few steps, but that's cool, right?)
Do the same with the diced tomatoes and mix it all together.
Simmer the mixture over medium heat until it's cooked through, about 8-10 minutes.
Remove from the stove.
Whisk your milk and eggs together and slowly stir into your tomato mixture.
Now you're ready to build your masterpiece!
1. Add crushed chips to the bottom of a 9x13 dish and top with 1/2 the chili.
2. Top that with half the jack cheese.
3. Top the cheese with half of the tomato sauce.
4. Dollop on some sour cream and sprinkle with cheddar.
And you're ready to bake! Throw it in the oven at 375 for 30 minutes and you're ready for a crowd.
Serve it with a salad and some extra chips, and you are sure to please the boys in your life.
And you'll feel extra good knowing that they're actually eating vegetables without complaining.
Old School Chili Jack Casserole
2 15oz cans of chili
14 oz can diced tomatoes
1 bell pepper (optional)
1 onion (optional)
1 yellow squash or zucchini (optional)
3/4 cup milk
1 cup shredded jack
1/2 cup shredded cheddar
1 cup sour cream
2 cups tortilla chips, crushed
If using, chop vegetables and puree in a blender or food processor.
Add in tomatoes and simmer for 8-10 minutes. Remove from heat.
Whisk together eggs and milk and slowly incorporate into your tomato sauce.
Add 1 cup of crushed chips to the bottom of a 9x13 pan, followed by chili,
jack and tomato sauce. Repeat layers.
Top with sour cream and cheddar.
Bake at 375 for 30 minutes.
Top with extra crushed chips for crunch.