Corn and Chile Casserole

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                            FOOD FUNNY
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Thanks yet again to Rosemary Zwick for today's food funny:

My Grandfather is eighty and still doesn't need glasses. He drinks straight out of the bottle.

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                            TODAY'S RECIPE
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Here's a meatless entree for the vegetable lovers among us.

Corn and Chile Casserole

2 eggs
1 cup (250 ml) milk
1/3 cup (80 ml) all-purpose flour
1-2 ripe tomatoes, chopped
1 can (15 oz, 425 g) corn, drained
1 can (7 oz, 196 g) chopped green chiles, drained
1 1/2 cups (375 ml) shredded cheddar cheese
1 1/2 cups (375 ml) shredded Monterey Jack cheese
Salt and freshly ground pepper to taste

Optional garnishes:
Prepared salsa
Guacamole
Sour cream
Chopped cilantro (coriander leaves)
Chopped scallions (spring onions)

Whisk together the eggs, milk, and flour until smooth. Stir in the
remaining ingredients and pour into a deep 2-quart (2 L) baking dish.
Bake in a preheated 375F (190C) oven until set in the center, 40 to 45
minutes. Serve with any or all of the optional garnishes if desired.
Serves 4 to 6.
Received on Wed Mar 3 18:35:19 2010