On Line Cookbook
Chile Relleno Casserole
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Chris Shingledecker

Serves/Makes:4

Ingredients
  • 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
Preparation
  • 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.
Comments
This has a wonderful green chile flavor. We use Franks Original Red Hot Sauce instead of Tabasco Sauce - for flavor, not just heat.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.