Tonight for dinner, I decided to make Chili Relleno Casserole. This recipe was given to me years ago, from someone that worked with my ex-husband. It had been her mom’s recipe and she just knew we would love it. And we DO! (or should that be did? Either way it is a “keeper”)
Chili Relleno Casserole
Here is what you will need:
2 small cans of Chilies, chopped
1 lb Cheddar Cheese, grated
1/2 lb Monterey Jack Cheese, grated
4 Eggs, beaten
2 T. flour
1/2 teas. salt
1 (13 oz) can Tomato Sauce
Sour Cream, for topping
Layer chilies in bottom of 9×13 baking dish.
Spread cheeses over chilies.
In a separate bowl beat eggs, add flour, milk and salt: mix together using a wire whisk.
Pour over cheese.
Bake at 375 degrees for 35 minutes or until set.
Remove from oven.
Pour tomato sauce over the top and bake for another 5 minutes.
Remove from oven. Serve topped with sour cream and Enjoy!
(Imagine a mouth watering picture of a piece of this on a plate just tempting you to have some.)
I'M ROBYN, AND I LIVE ON THE BEAUTIFUL OREGON COAST WITH RYO AND OUR FUR BABIES. I LOVE MAKING HOMEMADE PRODUCTS, RESEARCHING MY FAMILIES HISTORY, CRAFTING, AND COOKING. YOU CAN FIND A LITTLE OF EVERYTHING ON MY BLOG!