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Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole, by , is from Another Brilliant Idea, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Benoit
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 Eggs
2 C milk
1 t Salt
1/2 t Oregeno/Pepper
1/4 t Garlic powder
1/4 t dry Mustard
2 t Paprika
6 slices of Bread
2 C shredded Sharp Cheese
2 C shredded Jack Cheese
1 C 4 oz chopped Ortegga Chilies


Trim crust from bread; butter one side of bread and placebuttered side face down; place bread evenly in a 7 1/2 X 11 1/2 pan (or a dish of similiar measurements). Sprinkle cheeses over buttered bread slice; put chilies on top of the cheese.

In a bowl beat: eggs, milk and all of the above seasons. Beat until well blended.
Pour egg mixture over cheese and bread.
Cover and chill overnight OR at least 4 hours.
Bake uncovered 325 degrees 50 minutes or until top is lightly browned. Let stand 10 minutes before serving.

Directions:
Directions:
A very filling dish. You may add sour cream or a salsa if desired.

Number Of Servings:
Number Of Servings:
6+
Preparation Time:
Preparation Time:
20-25 min
Personal Notes:
Personal Notes:
I use wheat bread (which seems to absorb more moisture)and add about 1/4 c of milk to mixture if I let it sit overnight. Also, I use a 7 oz can of chilies and if no dry mustard, substitute with a liquid. Still taste so GOOD.
Time is measured whether you grate your cheese or purchase it ready to use.

 

 

 

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