"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chile Rellenos Casserole Recipe

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

Contributor:  
Contributor:  
Bess Philips Daum
Added: Friday, December 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 4-oz. cans green chilies - cut, seeded and diced
1 1/2 c. shredded sharp cheddar cheese
1/4 c. all purpose flour
1/2 tsp. salt
4 eggs, beaten
1 1/2 c. milk
1/2 tsp. hot bottled sauce (or more, if desired)

Directions:
Directions:
Brown beef and onion in skillet; drain off fat.
Sprinkle meat with salt and pepper. Place half the chilies in 10x6x1/2 inch baking dish; sprinkle with cheese; top with meat mixture.
Arrange remaining chilies over meat. Mix flour & salt in bowl. Combine eggs, milk and hot pepper sauce. Add egg mixture to flour gradually, beating until smooth. Pour over meat-chili mixture. Bake in pre-heated 350 oven 45 to 50 minutes or until knife inserted just off center comes clean. Let cool 5 to 10 minutes; cut in squares.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Individual servings may be wrapped in foil and frozen. Then with foil lightly loosened on top - they may be heated in oven or fry pan on top of stove with some water in pan, and on low burner. DELICIOUS!!!
(This is from 1980)

 

 

 

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