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Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole, by , is from Baker Community 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!

Contributor:  
Contributor:  
Connie Tameny-Baker to Vegas RV Support

Category:
Category:

Ingredients:  
Ingredients:  
3 4 ounce cans Whole Chiles
1 cup of Milk
2 Eggs
1/3 cup Flour
1/2 pound of Monterey Jack Cheese
1/2 pound Cheddar Cheese
1 8 ounce can Tomato Sauce

Directions:
Directions:
Grate cheese, mix together and set aside. Reserving 1/2 cup for topping. Cut chiles in half lengthwise and rinse out seeds. Spread flat on paper towels. Using a whisk beat eggs in mixing bowl, then mix in flour and gradually add in milk. In 7x11 casserole dish, arrange in alternating layers, the egg mixture, cheeses, then the chiles. You should have a couple layers of each. Pour tomato sauce over the top of the layers and top with remaining cheese. Baker at 350F for 50-60 minutes, depending on the size of your dish. Bake covered for the first half of cooking, then uncover until it is done.

 

 

 

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