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Chili Relleno Egg Casserole Recipe

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Chili Relleno Egg Casserole image
Aunt Michelle’s pouty face

 

This recipe for Chili Relleno Egg Casserole, by , is from Our Favorite Recipes for My My and Grandaddy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle

Category:
Category:

Ingredients:  
Ingredients:  
14 oz. Green Chilis (Ortega)
1 lb. Grated Cheddar
1 lb. Grated Jack
4 eggs
2 tblspoons flour
2 cans evaporated milk (Carnation)
1 small can tomato sauce

Directions:
Directions:
Split and remove seeds from chilis. Line bottom of casserole with chili, cover with cheddar cheese. Combine milk, eggs and flour, mix well. Pour over cheese and chili. Bake 400 for 30 mins. Remove from oven, cover with Jack cheese and tomato sauce. Bake 15 mins more at 400.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is for a 9x13 Pyrex. Can be doubled. To make ahead of time, don't bake the last 15 mins and refrigerate. When reheating, bake to get it warm before putting on the last layer of cheese and tomato sauce.

 

 

 

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