"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chile Relleno Casserole Recipe

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

Linda Plattner
Added: Wednesday, July 22, 2009


1 27oz Can Ortega Whole Green Chiles
1 2 lb Bag Mixed Mont Jack/Cheddar (grated)
4 Eggs
3 Tblsp Flour
1 8oz Can Evaporated Milk
1 15ox Can Tomato Sauce

Spray Pam on a 13x9 baking dish…..

Rinse green chiles under cold water, removing seeds….

Lay rinsed chiles flatly opened on paper towels and pat dry…

Layer ½ of the chiles evenly in baking dish….

Layer ½ of the grated cheese over the chiles….

Repeat the 2 layers….

In med. Sz bowl, beat the eggs, milk and flour and drizzle over casserole……

Bake at 350 degrees for 30 min, then remove from oven…..

Spread tomato sauce over casserole evenly with back of a spoon….

Return to oven and continue baking 15 more minutes…

Remove from oven and let stand at least 20 minutes….

To serve later, cover with foil and refrigerate…

Can be cut in smaller squares for use as an appetizer or larger squares to use as the main course………..

Either sz can be warmed in microwave for a tastier chile square.




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