Tuesday, January 5, 2010

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.

1 comment:

  1. Oh my goodness. This sounds wonderful! Thanks for linking to TMTT.

    ReplyDelete

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