"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chile Relleno Casserole Recipe

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

Contributor:  
Contributor:  
Karen
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 7-ounce cans whole, mild green chiles
1 pound Monterey Jack cheese
5 eggs
11/4 cups milk
1/4 cup flour
1/2 teaspoon salt
dash of black pepper
4 cups grated mild cheddar cheese (1 pound)

Directions:
Directions:
Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4 inch thick slices and place inside chiles. Place stuffed chiles into an ungreased 3 quart baking dish . Mix eggs, milk, flour, salt and pepper well.and pour over chiles. Sprinkle top with grated cheddar. Bake uncovered at 350 degrees for 45 minutes.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
One of my favorite recipes from Colorado.

 

 

 

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