"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorie Hollar
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cans green chilis, drained
2 lbs. grated cheddar - Jack cheeses
2 eggs, separated
small can evaporated milk
small can tomato sauce
3 tbls. flour
salt and pepper

Directions:
Directions:
Oil 9"x13" casserole. Flatten chilis and press cheese over the chilis. Before baking, separate eggs and beat whites til firm. Beat yolks and add evaporated milk, tomato sauce, flour, salt & pepper. Fold egg whites into mixture and pour on top.

Bake at 325 for 30 minutes or until topping is golden.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
This is from a friend of my parents from Birmingham. It's always a big hit.

 

 

 

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