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"Hunger is the best sauce in the world."--Cervantes

Chile Rellenos Casserole Recipe

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This recipe for Chile Rellenos Casserole is from The Matthews 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:  
1 cup half & half
2 eggs
1/3 cup flour
3 cans (4 oz.) whole green chilies
1/2 lb. Monterey Jack cheese, grated
1/2 lb. sharp Cheddar cheese, grated
1 can (8 oz.) tomato sauce
Directions:
Directions:
Beat half & half with eggs and flour until smooth.
Split chilies, rinse out seeds and drain.
Mix cheeses, reserving 1/2 cup for topping.
Make alternate layers of cheese , chilies, and egg mixture in deep 1 1/2 quart casserole dish.
Pour tomato sauce over top and sprinkle with reserved cheese.
Bake in a 375º oven for 1 hour until cooked in the center.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great!

 

 

 

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