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Chili Rellenos Casserole (Adaptable for crock pot) Recipe

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This recipe for Chili Rellenos Casserole (Adaptable for crock pot) is from Bradfield Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb 11 oz. can whole green chilies
1/2 lb. Monterey Jack cheese, cut into strips- one for each green chilies
1/2 lb. sharp cheddar cheese, grated
5 lg. Eggs
1/4 c. Flour
1 1/4 c. Milk
1/2 tsp. Salt
Pepper
Tabasco
Paprika
Directions:
Directions:
Slip a piece of jack cheese in each green chili. Arrange in a well-greased shallow baking dish, spread the cheddar on top.
Beat the eggs, add remaining ingredients and whip together. Pour over stuffed green chilies. Bake at 350º for 35- 45 minutes or until egg mixture is set.
To make in 3-4 qt. crockpot: layer the same as for the oven, grease the crock, and cook on high for 1-1/2 to 2 hours or the egg mixture is set. Works well on a buffet.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes + cook time
Personal Notes:
Personal Notes:
Mary Bunge recipe!

 

 

 

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