"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

Chile Relleno & Ham Casserole Recipe

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This recipe for Chile Relleno & Ham Casserole, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

CJ Schoenbeck
Added: Friday, March 20, 2009


1 can whole, mild green chilies
1 pound Monterey Jack cheese
6 eggs
1 Cup milk
1/3 Cup flour
1/2 tsp. salt
Dash of black pepper
2 Tbsp. salsa
4 Cups of grated mild cheddar
1 red onion, diced
1 pound ham, diced

Optional - 8 oz. can diced HOT green chilies

Preheat oven to 350

Prepare a 9 x 13 casserole with cooking spray.

Beat eggs, milk, flour, salsa and salt & pepper - set aside.

Clean chilies, slice lengthwise & lay on the bottom of the pan.

Slice Monterey Jack cheese & layer over chilies.

Sprinkle on onion & ham, add hot chilies here if desired.

Cover with Cheddar cheese & pour egg mixture evenly over the dish.

Bake uncovered for 45 minutes.

Serve with sour cream & salsa.

This dish can be prepared the night before. Layer ingredients & refrigerate. Cover with egg mixture just before cooking.




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