Anyone for Casserole?

 

Yesterday I tried a brand new recipe.  It was for a casserole.  I had never made one before and it was time to give it a try.  While flipping through an old recipe book this one caught my eye.  I love foods with peppers—any variety.  I’ve used many in recipes and they never disappoint. 

This casserole was interesting in that it didn’t call for the usual can of creamed soup.  The main ingredients are eggs, milk, chiles and cheese.  Very simple assembly, and if you can grate cheese and beat an egg, you can make it.  I had all the ingredients on hand and decided to bake one for lunch. 

It literally took minutes to mix up, and as it was baking it smelled great.  I could hardly wait to taste it.  The filling was light and creamy and these chiles were perfect for this casserole.  It wasn’t too spicy but just incredibly delicious. 

If you want to combine it with a side salad, you’ve got a complete lunch.  It’s good hot or cold and would travel well to any potluck.  If you like chiles too, you’ll definitely want to make this recipe.  For me it’s a keeper.     

 

Chile Relleno Casserole 

2 7oz cans whole green chiles, drained

1 ½ C jack cheese, coarsely grated

1 ½ C pepper jack cheese, coarsely grated

2 eggs, beaten

2 C milk

½ C all-purpose flour

¾ 1 t salt

Preheat oven to 325º 

Use a 12 x 8 x 2 oven-safe dish.  Coat the dish with some butter or cooking spray.  Place half of the chiles across the bottom.  Sprinkle the pepper jack cheese over the top.  Place the remaining chiles on top and sprinkle the jack cheese over that layer. 

Beat the eggs and whisk in the milk, flour and salt.  Pour the milk mixture over the cheese and chiles.  Bake in preheated oven 50 to 60 minutes until brown and puffy.  Let it rest 10 minutes before slicing to serve. 

Enjoy!

©Pauline Boren 2010

Any questions or comments?  Contact me at conservativecook@gmail.com