Chili Relleno Casserole

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.)
 
 
Have a great Day!
 
~Robyn

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge