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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole, by , is from Anasazi DAR Recipes, 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:  
Diane Minton

Category:
Category:

Ingredients:  
Ingredients:  
Single recipe: Double recipe:
2 cans (4 oz) whole chilies 16 oz chilies
2 cups (8 oz) shredded jack cheese 4 cups shredded cheese
1 cup flour 2 cups flour
1 tsp garlic salt 2 tsp garlic salt
tsp each coriander and oregano 1 tsp each coriander/oregano
1 cup milk 2 cups milk
2 eggs 4 eggs

Directions:
Directions:
1. Slit chilies and open flat.
2. Arrange one half chilies over bottom of 9X9X2 pan.
3. Cover with cheese.
4. Top with remaining chilies.
5. In one-quart measuring cup or bowl, beat remaining ingredients until smooth.
Pour over chilies and cheese.


Bake at 450 degrees for 35 minutes or until puffed and brown.

 

 

 

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