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Chili Relleno Christmas Morning Casserole Recipe

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This recipe for Chili Relleno Christmas Morning Casserole, by , is from Calvary Chapel Myrtle Beach 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:  
Wendi Dozler

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1 cups milk
2 tablespoons GF flour
teaspoon pepper
teaspoon salt
3 7-oz cans whole green chilies, split open and seeds rinsed out, if desired.
4 cups shredded cheddar (about 1 lb)
4 cups shredded Monterey Jack (about 1 lb)

Directions:
Directions:
Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange rinsed chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with ⅓ of each cheese.
Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. Preheat oven to 350F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

Personal Notes:
Personal Notes:
This can be prepared one day ahead. Follow directions, then cover and refrigerate until ready to bake.

 

 

 

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