Chili Relleno Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Eggs
2 C milk
1 t Salt
1/2 t Oregeno/Pepper
1/4 t Garlic powder
1/4 t dry Mustard
2 t Paprika
6 slices of Bread
2 C shredded Sharp Cheese
2 C shredded Jack Cheese
1 C 4 oz chopped Ortegga Chilies
Trim crust from bread; butter one side of bread and placebuttered side face down; place bread evenly in a 7 1/2 X 11 1/2 pan (or a dish of similiar measurements). Sprinkle cheeses over buttered bread slice; put chilies on top of the cheese.
In a bowl beat: eggs, milk and all of the above seasons. Beat until well blended.
Pour egg mixture over cheese and bread.
Cover and chill overnight OR at least 4 hours.
Bake uncovered 325 degrees 50 minutes or until top is lightly browned. Let stand 10 minutes before serving.
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Directions: |
Directions:A very filling dish. You may add sour cream or a salsa if desired. |
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Number Of
Servings: |
Number Of
Servings:6+ |
Preparation
Time: |
Preparation
Time:20-25 min |
Personal
Notes: |
Personal
Notes: I use wheat bread (which seems to absorb more moisture)and add about 1/4 c of milk to mixture if I let it sit overnight. Also, I use a 7 oz can of chilies and if no dry mustard, substitute with a liquid. Still taste so GOOD.
Time is measured whether you grate your cheese or purchase it ready to use.
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