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Chili Relleno Casserole Recipe

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This recipe for Chili Relleno Casserole is from Our Family Cookbook Project, 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:  
3 7 oz. cans green chili
1 pound jack cheese grated
1 pound cheddar cheese grated
3 eggs beaten
3 Tbs flour
1 small can evaporated milk
1 15 oz can tomato sauce
Directions:
Directions:
Wash chili's and remove seeds. Pat dry. In a 9 x13 pan spray with cooking spray and line with half the chili's. Layer with half the cheese.
Repeat layers, saving cheese for topping. Beat eggs, add flour and milk. Pour over. ( can be refrigerated at this point). 
Bake a 350 for 30 min. Spread on tomato sauce. Top with remaining cheese. Bake 15 more minutes. Cool for 10 minutes and cut into squares. Top with sour cream and serve with garlic bread and salad.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
My mom, Jan Visser used to make this for us growing up.

 

 

 

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