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Chile Relleno Casserole

September 23, 2014 By Angie Trusty

We had a great turn out Sunday for our Colts party – perfect weather, great friends, fabulous food and the Colts won!  My friend, Frankie, brought Chile Relleno Casserole.  Several people requested the recipe.  It’s a flavorful combination of chiles, cheese, and an egg mixture that’s easy to prepare.

Chile Relleno Casserole
 
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Ingredients
  • 3 7 oz. cans whole green chiles, cut in half lengthwise and remove any seeds
  • 1 lb. cheddar cheese, grated
  • ½ lb. Monterey Jack cheese, grated
  • 4 eggs
  • 1 12 oz. can evaporated milk
  • 2 tbsp. flour
  • ½ tsp. salt
  • 1 15 oz. can tomato sauce
Instructions
  1. Preheat oven to 375
  2. Mix together eggs, evaporated milk, flour and salt.
  3. Lay half of the chiles in a single layer on the bottom of a 9" x 13" baking dish.
  4. Top the chiles with ½ of the grated cheese.
  5. Repeat with another layer of chiles and cheese.
  6. Pour egg mixture over chiles.
  7. Bake for 35 minutes.
  8. Remove from oven. Top with tomato sauce and return casserole to oven to bake for another 5 minutes.
  9. Cut into squares and serve.
3.4.3177
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Filed Under: Appetizer, featured, Recipes, Side Dish Tagged With: casserole, cheese, Chile Relleno, eggs, featured, side dish

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Welcome to White River Kitchen, a site I created to share delicious recipes, reviews & ideas centered around food. I'm Angie Trusty, a wife, mother of 3 daughters, REALTOR, CPA and food blogger. I've lived on the White River in Indianapolis, IN for over 28 years. I love to spend time with my family, great friends, traveling and cooking. Read More…

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