"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Olson
Added: Wednesday, January 28, 2009


1 can (7 oz) whole green chiles, drained
1 lb cheddar cheese, shredded
1/2 lb jack cheese, shredded
4 eggs
2 tbsp flour
1 can (12 oz) evaporated milk
1/2 tsp salt
1/2 black pepper

Preheat oven to 350. Grease casserole dish with butter. Split chiles in halves. Place half of chiles in one layer on bottom of casserole dish. Sprinkle with half of both cheeses. Place remaining half of chiles in dish and sprinkle with remaining cheese.

Combine eggs, flour, evaporated milk, salt and pepper in bowl. Beat until smooth. Pour over mixture in casserole. Bake 45 minutes or until lightly browned on top.

Makes 6 servings.




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