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Chiles Rellenos Casserole

13/16 cn Whole green chili peppers*
1 3/16 c Sharp Cheddar cheese**
1 5/8 Green onions, sliced
1 3/16 c Shredded mozzarella cheese
2 3/8 Eggs
1 5/8 c Milk
1/3 c All-purpose flour
1/8 ts Salt
13/16 cn Green chili salsa


* 7 oz. cans **shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.


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