"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chile Relleno Casserole Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!