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Chiles Rellenos Casserole Recipe

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This recipe for Chiles Rellenos Casserole is from The Taste of Inacom, 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:  
1/2 pound firm tofu
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can refried beans
2 cans whole green chiles, drained
1 cup shredded cheese
1 cup frozen corn, thawed & drained
1/3 cup flour
1/4 teaspoon salt
1 1/3 cups milk
1/8 teaspoon hot sauce
3 eggs
Directions:
Directions:
Preheat oven to 350°. Cook tofu and onion in a nonstick skillet over medium-high heat, stirring to crumble. Remove from heat; add cumin, oregano, garlic, salt & pepper and refried beans. Stir well and set aside. Arrange half of green chiles in an 7 x 11 baking dish and top with 1/2 cup cheese.
Spoon mounds of tofu mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn, remaining green chiles, then 1/2 cup cheese. Combine flour and salt in a bowl; gradually add milk, hot sauce and eggs, stirring with a whisk until blended. Pour over
casserole. Bake at 350° 1 hour and 5 minutes or until set. Let stand 5 minutes before serving.

 

 

 

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