We went to a potluck retirement party while we were in Maine last summer. All the guests were former or present Acadia employees. After the party, I wrote in a group email that I had a perfectly delicious egg and tomato casserole at the party, but had no hope of ever knowing who brought it. Wrong! Two people, the gal who brought the casserole and another friend of ours recognized the casserole from my description. Wanda Moran, with whom we have been friends since 1988, and who still works at Acadia, brought the casserole. The next time I saw her, she had the recipe all written out for me.

Cowboy Casserole

2 cans chopped green chilies
1 lb Monterey Jack cheese, grated
1 lb cheddar cheese, grated
4 egg whites
4 egg yolks
2/3 c Carnation Evaporated Milk
1 T flour
1/2 tsp salt
1/8 tsp pepper
one can of sliced stewed tomatoes

1. Combine grated cheese and green chilies.
2. Turn into well buttered, shallow 2 quart casserole (Wanda used a 9x13 pan)
3. Beat egg whites until stiff.
4. Combine yolks, milk, flour, salt and pepper. Mix until well blended.
5. Using a rubber spatula, gently fold beaten egg white into yolk mixture.
6. Pour egg mixture over cheese and chilies. Using a fork, rake it through the cheese.

Bake 30 minutes at 325°.

7. Arrange stewed tomatoes on top and back 30 minutes longer, or until knife inserted in middle comes out clean