"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Chile Relleno Casserole, by Arba Boggs, is from The Smith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
several whole green peppers 1/2 lb. jack cheese 1/2 lb. cheddar cheese 1 can milk 2 T. flour 3 eggs, beaten 1 small can tomato sauce
Chop the chilies. Shred cheese. Line bottom of 10x10 casserole dish with half of peppers. Cover with jack cheese. Add another layer of peppers. Layer with cheddar cheese. Set aside. Whip eggs, flour and milk together and pour over layered mixture. Bake at 350º for 30 minutes. Cover with tomato sauce and bake 15 more minutes.
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