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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chile Rellenos Cassarole Recipe

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This recipe for Chile Rellenos Cassarole is from The Bashe-deDianous Family Cookbook: Vol. 2, 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:  
27 oz. can whole green Fire Roasted Chiles, such as Ortega
2-3 lbs. of Cheddar Cheese, grated
2-3 lbs. of White Jack Cheese or Pepper Jack Cheese, grated
8 eggs, well whisked
10 oz. can of Evaporated Milk
1 (15 oz) can of tomato sauce
¼ cup Gluten Free Flour
½ tsp Salt
Directions:
Directions:
Whisk together flour & salt in a small bowl then gradually add in Evaporated Milk. Then add in whisked eggs. Mix together. To assemble: Cut each whole chile down the side and rinse to remove any residual seeds on them. Dip chiles in egg mixture, lay open/ flat in casserole dish covering entire bottom. Cover with the white cheese layer. (I don’t pack down super firmly, but it’s not super loose either. Just make sure it’s fairly dense). Pour ½ the egg mixture over white cheese.
Repeat next level with dipped chiles spread out, then cheddar cheese, and pouring of the final egg mixture on top.
Bake at 375 for 30-40 minutes until lightly browned on top.The last 5 minutes, spread can of tomato sauce on top & finish baking.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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