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Chile Relleno Casserole
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Chris Shingledecker


  • 1 lb (.5 kg). lean ground beef or venison
  • 1/2 onion, chopped
  • 1/2 tsp (2 ml) salt
  • 1/4 pepper
  • 4 4-oz. cans whole green chiles, cut in half and seeded
  • 1-1/2 cups (350 ml) sharp cheese, grated
  • 1-1/2 cups (350 ml) milk
  • 1/4 cup (60 ml) flour
  • 1/2 tsp (2 ml) salt
  • dash of pepper
  • Tabasco sauce, to taste
  • 4 eggs, beaten
  • Brown beef and onions; drain.
  • Sprinkle with salt and pepper.
  • Spray 8 inch x 12 inch baking dish with Pam.
  • Place half the chiles in dish.
  • Sprinkle with cheese and top with meat mixture.
  • Arrange rest of chiles over meat.
  • Combine remaining ingredients and beat until smooth.
  • Pour over meat and chiles.
  • Bake at 350 degrees (175 C.) for 45-50 minutes.
  • Cut into squares to serve.
This has a wonderful green chile flavor. We use Franks Original Red Hot Sauce instead of Tabasco Sauce - for flavor, not just heat.

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