Chiles Rellenos Casserole Recipe

From Dorothy McNett's Recipe Book.

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See Also: Casseroles · Cheese Dishes

Chiles Rellenos Casserole

From Dorothy McNett's Recipe book at

1 pound lean ground beef
1 small onion, chopped
2 cans (4 oz. each) whole green chiles
1-1/2 cups shredded cheddar cheese
4 eggs
1 cup half and half (light cream)
1/4 teaspoon salt, if desired
1/2 teaspoon pepper
1/8 teaspoon Tabasco sauce

Preheat oven to 350 degrees. In heavy bottomed saute pan, cook beef with onion, adding a bit of oil if necessary. Drain green chiles. Cut in halves lengthwise; remove seeds. Lightly oil 10 by 6 inch baking dish. Place half of the chiles in dish. Sprinkle with cheese. Cover with meat mixture. Arrange remaining chiles over meat. Whisk eggs and blend in half-and-half, salt, pepper, and Tabasco sauce. Pour egg mixture over chiles. Bake 20-25 minutes, or until lightly browned and eggs are set. Serves 6-8.

Recipe created 1995-01-01.

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