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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chile Relleno & Ham Casserole Recipe

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This recipe for Chile Relleno & Ham Casserole is from Eating Under a Tree, 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 can whole, mild green chilies
1 pound Monterey Jack cheese
6 eggs
1 Cup milk
1/3 Cup flour
1/2 tsp. salt
Dash of black pepper
2 Tbsp. salsa
4 Cups of grated mild cheddar
1 red onion, diced
1 pound ham, diced

Optional - 8 oz. can diced HOT green chilies
Directions:
Directions:
Preheat oven to 350º

Prepare a 9 x 13 casserole with cooking spray.

Beat eggs, milk, flour, salsa and salt & pepper - set aside.

Clean chilies, slice lengthwise & lay on the bottom of the pan.

Slice Monterey Jack cheese & layer over chilies.

Sprinkle on onion & ham, add hot chilies here if desired.

Cover with Cheddar cheese & pour egg mixture evenly over the dish.

Bake uncovered for 45 minutes.

Serve with sour cream & salsa.

This dish can be prepared the night before. Layer ingredients & refrigerate. Cover with egg mixture just before cooking.

 

 

 

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