Chile Rellenos Casserole
Today’s recipe is one you can likely make with items you have in your fridge and pantry. Our Great Aunt Dorothy used to make this Chile Rellenos Casserole for us when we would visit her and our Great Uncle Bill at their cabin in Inverness (California). It was such a comforting meal and brings back some really fond childhood memories. Combining comfort with staple ingredients seems perfect for where we are right now, doesn’t it? This casserole is delicious on its own or served with beans, chips and avocado. It also makes a delicious burrito filling.
Also….we are trying out a new format for our blog today. We have wanted to be able to provide two things we think are very important on any food blog: a “Jump to Recipe” button and the ability to print our recipes in a recipe card format. So here goes! We’ve added both and hope that you like the changes. Please let us know what you think in the comments!
We hope that you are keeping sane in these trying times. We’re thinking of you!
Jump to Recipe
Arrange 1/3 of the chiles in a single layer covering the bottom of the baking dish.
Top the chiles with 1/3 of the cheese.
Pour 1/3 of the egg mixture over the bottom layer.
Repeat layering the chiles, cheese and egg mixture two more times.
Top with tomato sauce and spread evenly.
Chile Rellenos Casserole
Ingredients
- 1 cup 8 oz half-and-half or evaporated milk
- 2 eggs
- 4 4- oz can whole green chiles mild
- 1/3 cup flour
- 8 oz grated cheese cheddar or Monterey jack or a mixture of both
- 8 oz can tomato sauce
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Mix half-and-half, eggs and flour until smooth.
- Remove the chiles from one of the cans, split and de-seed them.
- Lay the chiles flat on the bottom of a 7” x 11” pan.
- Top with 1/3 of the cheese and then 1/3 of the half-and-half mixture. Repeat another two times.
- Pour tomato sauce on top.
- Bake for 1 hour.
- Let cool 5-10 minutes before serving.