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Chili Rellenos Casserole Recipe

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This recipe for Chili Rellenos Casserole, by , is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Walker
Added: Sunday, April 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (4 oz.) whole green chilies, rinsed & seeded
1/4 lb. grated Cheddar cheese
1/4 lb. grated Monterey Jack cheese
2 eggs, beaten
4 tsp. flour
1 can (5.3 oz.) evaporated milk
Salsa (if desired)

Directions:
Directions:
Slightly spray 8"x 8" baking dish with cooking spray. Slice the chilies in half and arrange on bottom of dish. Layer the cheese evenly on top of the chilies.

In small bowl, combine eggs, flour and milk. Blend thoroughly. Pour over cheese and chilies.

Bake at 325 for 25-30 minutes. Remove from oven and spread with salsa or taco sauce over the top.

Bake 10 minutes longer. Let stand before serving.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a delicious dish my sis-in-law, Karen Daughrity, gave me the recipe for. It also may be prepared and refrigerated overnight, but do not add salsa or topping until after baking.

 

 

 

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