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"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 Casserole Recipe

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This recipe for Chile Relleno Casserole is from Let's Cook! The Rathbone Family & Friends Cookbook, 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 (5 or 6 ounce.) can evaporated milk
4 eggs
12 to 14 chilies or other large chilies, roasted & peeled
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons flour
3/4 pound Monterey Jack cheese, grated
3/4 pound Cheddar cheese, grated
Directions:
Directions:
1) After greasing an 8" - 9" square pan, place half the chilies and cover with half the cheese.
2) Add another layer of chilies, then another layer of cheese.
3) Beat eggs, add milk, and baking powder, flour and salt. Pour on top.
4) Bake 45 minutes in a 350ºF oven.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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