Ingredients
-
2
-
4
-
2/3
-
2
-
2
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Filling Chile Relleno Casserole, A friend of mine made something similar to this a few years back for breakfast. It was so good I had to have the recipe. This is definitely one of my savory favorites. Thanks Linda for sharing your recipe., I got this recipe 4 decades ago off of a half and half container. THANK YOU for making it so easy to find. I have loved it for MANY years and some of my long time friends have remembered it, sooo I was looking for the recipe. THANK YOU, My 11 year old LOVES this. Has requested several times. used 1 can of chilies, and 1 can of jalapenos the 2nd time I made this. what I had on hand. Really good. Thanks for a great recipe
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Steps
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1
Done
|
Preheat Oven 375f. |
|
2
Done
|
Beat Half & Half, 4 Eggs and Flour Until Smooth. |
|
3
Done
|
Split Whole Chilis Open, Clean Seeds Off and Drain on Paper Towl. |
|
4
Done
|
Mix Cheese, Reserving 3/4 Cup For Top. |
|
5
Done
|
Make Alternate Layers Chilies First, Remaining Cheese, and Egg Mixture in a Deep 1-1/2 Qt Baking Dish or a 9x13 Casserole Dish and Repeat. Pour Tomato Sauce Over Top. |
|
6
Done
|
Sprinkle With Reserved Cheese.cover With Foil, Bake at 375f For 1 Hour and 15 Min Without Foil or Until Cooked in Center. |
|
7
Done
|
Let Rest 10 Minutes to Set Before Serving. |
