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Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marianne Searby Killick
Added: Saturday, July 15, 2006


1-1/2 c. (6 oz) shredded 4 Cheese Mexican Cheese
1 can (12 oz) evaporated skim milk
3/4 c. egg substitute or 3 eggs, beaten
6 corn tortillas (6 inch), cut into 2-inch pieces
2 - 4 oz cans chopped green chilies
1/2 c. mild chunky salsa
1 small onion, chopped
1 T. butter or margarine
1/4 tsp. salt
Garlic to taste
1 T. chili powder
2 T. chopped fresh cilantro (optional)

Coat 10- inch glass pie plate or 8 x 8 glass dish with cooking spray. Saute onions in 1 T. butter until soft, add garlic, chili powder, cilantro and salt. Combine remaining ingredients in bowl and add onion mixture. Pour into greased pan. Bake at 375 about 35 minutes or until set. Serve with sour cream, salsa and avocado slices if desired. Serves 4 - 6.




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