MAIN DISHES READY FOR YOUR MENU

INSTRUCTIONS 

This recipe uses a standard 13x9 casserole dish, adjust as needed for individual portion. Using thawed Marco’s products, start lining your dish with two tortillas. Add 1/2 of the eggs, white cheese, green chile, and spinach. Continue repeating layers, with tortillas and white cheese sauce on the top. Bake at 350 F for 50 minutes, reheat to serve and smother with Marco’s Vegetarian Green Chile.

INSTRUCTIONS 

Combine serving portion of Marco’s Mac & Cheese with shredded Gouda cheese, plate in rounded dish. Top with breadcrumbs and bacon. Heat in oven or toast slightly under warmer. Serve with optional fresh herb garnish.

BACON GOUDA MAC 'N CHEESE

INGREDIENTS

16  oz Marco's Alfredo Sauce
2 lbs Yukon Gold potatoes, thinly sliced

fresh thyme, as needed

​black pepper

GREEN CHILE BREAKFAST STRATA

INSTRUCTIONS 

This simple recipe uses a standard 13x9 casserole dish, adjust as needed for individual portion. Layer sliced potatoes with thawed Marco’s Alfredo Sauce, and continue layering. Complete top layer with Alfredo sauce and shredded cheese if desired. Bake 45-60 minutes until golden brown. Top with fresh thyme and black pepper for presentation.

INGREDIENTS

1-1/2 cups Marco's Vegetarian Green Chile

2 cups Marco's White Cheese Sauce

1 cup frozen spinach, thawed and drained

6 flour tortillas

​9 eggs

ALFREDO SCALLOPED POTATOES

INGREDIENTS

10 oz Marco's Fresh Mac & Cheese

1/2 cup smoked Gouda, shredded

2 oz toasted breadcrumbs

3 oz bacon bits