"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Green Chile Casserole Recipe

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Green Chile Casserole image
Jack & Judy Green Hollenshead & our family at the 2009 Hollenshead summer reunion on Lake Tyler, Texas

 

This recipe for Green Chile Casserole, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jack Hollenshead, Jr.
Added: Friday, June 19, 2009

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 350 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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