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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole is from Ron's 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:  
4 eggs
1 1/2 C. whole milk
2 T all purpose flour
1/2 t pepper
1/4 t salt
1 large can (27 oz) whole green chilies
4 C shredded cheddar (approx 1 lb.)
4 C. pepper jack (approx 1 lb.)
1 can black olives (optional), olives cut in half
1 C chopped onion (optional)
Directions:
Directions:
Lightly grease 9 X 13-inch glass baking dish. Beat first 5 ingredients together in med bowl ( If you would like spicier, add some drops of favorite hot sauce). A range layer of split chilies on bottom of dish, covering completely. cover with layer of olives and onions if using, sprinkle 1/3 of cheddar and jack cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand for at least 30 minutes, up to one day. Cover and refrigerate.

Preheat oven to 350º. Bake until casserole is slightly puffed and golden brown around edges, about 45 minutes. Cool 20" and serve with salsa.
Number Of Servings:
Number Of Servings:
8 to 24 depending upon size of portion
Preparation Time:
Preparation Time:
15" + 45" for baking
Personal Notes:
Personal Notes:
I have also added fresh mushrooms to this as I had some extra ones. I have also used this item served cold as an hors de oeuvres. For main dish you could add a layer of the meat of your choice. (ground beef, left over rotisserie chicken etc)


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