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Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Calder Parker
Added: Sunday, June 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 7 oz. cans whole green chiles
1 lb. jack cheese, grated
1 lb. cheddar cheese, grated
3 eggs, beaten
3 T. flour
1 12 oz. can evaporated milk
1 15 oz. can tomato sauce

Directions:
Directions:
Wash chiles, remove seeds and pat dry. Mix the jack and cheddar cheese together and set aside 1/2 cup cheese for topping. In a 9x13 dish layer half the chiles, followed by half the jack and cheddar cheese. Repeat. Beat eggs, then add the flour and milk and beat until well blended. Pour egg mixture over chile/cheese layers. Bake at 350 degrees for 30 minutes. Remove from oven and spread tomato sauce over top. Sprinkle with reserved 1/2 cup cheese. Return to oven and bake an additional 15 minutes more.

 

 

 

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