Chile Relleno Casserole

I had the most amazing egg casserole at my sisters wedding shower. I was able to get the recipe, but then I set it aside. My sister-in-law also got a copy of the recipe and "tweaked" it. I finally dug it out and made her version last night. YUMMY! I LOVE both versions. The re-heats are almost better than the first time. I hope that you will try one or both.

Chile Relleno Casserole

(version #1)

4- 7 oz. cans WHOLE green chiles

1 lb. Monterrey jack cheese

5 eggs

1 1/4 cups milk

1/4 cup flour

1/2 tsp. salt

dash of pepper

4 cups grated cheddar cheese

Slit chiles lengthwise and remove seeds. Slice Monterrey jack cheese into long 1/4 inch strips and place into chiles. Place stuffed chiles in an ungreased 3 qt. casserole baking dish. Mix eggs, milk, flour, salt and pepper and pour over chiles. Sprinkle top with grated cheddar. Bake uncovered at 350 ° for 45 minutes to one hour or until cooked through.

Chile Relleno Casserole

(Version #2- courtesy of my sis-in-law)

4 7 oz. can Whole green chiles

1 lb. Monterrey Jack cheese

7 eggs

1 1/4 cup milk

1/4 cup flour

1/2 tsp salt

dash of pepper

3/4 can green enchilada sauce

1 small can diced green chiles

1 tube Jimmy Dean sausage (we like HOT) cooked and drained

4 cups grated cheddar cheese

Slice chiles lengthwise and remove seeds. Slice Monterrey Jack cheese into 1/4 inch strips and place inside chiles. Place stuffed chiles in ungreased 13 x 9 inch baking dish. Mix eggs, flour, milk, salt, pepper, sausage, enchilada sauce and diced green chiles. Pour over stuffed chiles. Top with grated cheddar. Bake uncovered for 1 hour or until cooked through.

Head over to Blessed with Grace for more amazing recipes. Also check out Tasty Tuesday for another list of wonderful recipes.