"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chiles Rellenos Casserole Recipe

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

Contributor:  
Contributor:  
Nancy Alvord
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. Ground Turkey, 1 T. Cumin, 1 1/2 tsp. Oregano, 1/2 tsp. Garlic Powder, 1/4 tsp. Salt & Pepper, 1-16 oz. can Refried Beans, 2-4oz. cans Whole Green Chiles drained and cut lengthwise into quarters. 1 cup Colby-Jack cheese, 1 cup frozen Whole Kernel Corn thawed and drained, 1/3 cup Flour, 1/4 tsp. Salt, 1 1/3 cup Milk, 1/2 tsp. Hot Pepper Sauce, 2 Eggs lightly beaten, 2 Egg Whites lightly beaten

Directions:
Directions:
Cook turkey and onion in skillet until browned. Remove from heat, add cumin and next 5 ingredients (cumin through beans). Stir well, set aside. Arrange half of green chiles in an 11 X 7 pan. Top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese. Spread to edge of dish. Top with corn. Arrange remaining green chiles over corn, top with 1/2 cup cheese. Combine flour, and salt in a bowl. gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350 for 1 hour. Garnish with fresh Cilantro.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 3/4 hours

 

 

 

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