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Chiles Rellenos Casserole Recipe

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This recipe for Chiles Rellenos Casserole, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Rohwer
Added: Sunday, September 14, 2008


1/2 pound firm tofu
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can refried beans
2 cans whole green chiles, drained
1 cup shredded cheese
1 cup frozen corn, thawed & drained
1/3 cup flour
1/4 teaspoon salt
1 1/3 cups milk
1/8 teaspoon hot sauce
3 eggs

Preheat oven to 350. Cook tofu and onion in a nonstick skillet over medium-high heat, stirring to crumble. Remove from heat; add cumin, oregano, garlic, salt & pepper and refried beans. Stir well and set aside. Arrange half of green chiles in an 7 x 11 baking dish and top with 1/2 cup cheese.
Spoon mounds of tofu mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn, remaining green chiles, then 1/2 cup cheese. Combine flour and salt in a bowl; gradually add milk, hot sauce and eggs, stirring with a whisk until blended. Pour over
casserole. Bake at 350 1 hour and 5 minutes or until set. Let stand 5 minutes before serving.




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