JOHN WAYNE'S CHEESE CASSEROLE

2 cans (4 ounces each) green chilies, drained (reserve some for garnish)
1 pound Monterey Jack cheese, coarsely grated
1 pound cheddar cheese, coarsely grated
4 eggs, separated
2/3 cup canned evaporated milk, undiluted
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium tomatoes, sliced

Preheat oven to 325 degrees F.

Remove seeds from chilies and dice. In a large bowl, combine the grated cheeses and green chilies. Turn into a well-buttered, shallow 2-quart casserole (12 inches by 8 inches).

In large bowl, with electric mixer at high speed, beat egg whites just until stiff peaks form.

In small bowl of electric mixer, combine egg yolks, milk, flour, salt and pepper. Mix until well-blended. Using a rubber scraper, gently fold beaten whites into yolk mixture. Pour egg mixture over cheese mixture in casserole and, using a fork, "ooze" it through the cheese.

Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer or until knife inserted in center comes out clean. Garnish with a sprinkling of chopped green chilies.

Serves 6 to 8
From Laura Bishop of Carmichael (from a cookbook in the 1950s, that contained favorite recipes of the stars.)
Source: Taste - Sacramento Bee