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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Green Chile Casserole Recipe

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This recipe for Green Chile Casserole is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (27-oz.) can Hatch Whole Green Chiles
1 T. flour
4 c. 2 % Kraft Mexican Four Cheese
5 eggs, beaten
1 (12-oz.) can evaporated milk
Directions:
Directions:
Lightly coat a 13" x 9" x 2" casserole dish with butter or olive oil. Beat the eggs, then mix with flour and evaporated milk. Spread a layer of cheese in the casserole. The whole chiles should be sliced in 1/2 and laid flat on the first layer of cheese. Then add another layer of cheese and more chiles, finishing with a layer of cheese on the top. Bake at 350º until golden brown. Do not over cook. If it is not golden brown on the top when it is done, put it under a hot broiler briefly until it is golden brown.
Personal Notes:
Personal Notes:
Jack is the husband of Judy (Green) Hollenshead, the son of the late Jack & Dorothy (Bellew) Hollenshead & the grandson of the late Charlie & Carrie (Wade) Hollenshead. Hatch peppers are available at some Wal-Mart's, HEB's or online.

 

 

 

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