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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole is from Nichols Family Favorites, 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:  
2 cups of milk
6 beaten eggs (beat these before you add them to the milk)
½ tsp garlic powder
½ tsp dry mustard (regular mustard works)
2 tsp paprika
½ tsp pepper
1 tsp salt
Directions:
Directions:
Butter 6 slices of soft bread (crusts trimmed) and place butter side down in a buttered baking dish.
Mix together the other ingredients and pour the mixture over the bread.
Top with 4 cups of shredded cheese. I like to mix cheddar and jack.
Sprinkle 2 small cans of diced green chilies over the cheese, cover and put in refrigerator for at least 6 - 8 hours, overnight is best.

Bake at 350 for 1 hour. It’s really fabulous and ends up a lot like quiche.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 1/2 hours plus overnight
Personal Notes:
Personal Notes:
We used to make this as a special at a restaurant I worked in. It was a favorite. Super easy and a great potluck dish because you really make it the day before and it can be served at room temperature, although it is definitely better hot out of the oven.

 

 

 

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