Chiles Relleno Casserole Recipe

5 1 1
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Chiles Relleno Casserole Recipe

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5 1 1
Publisher Photo
The traditional recipe for chili relleno takes more time to prepare than this casserole version.—Joan Schroeder, Pinedale, Wyoming
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 1 pound ground beef
  • 1 green pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 2 cups cheddar cheese (about
  • 8 ounces), shredded
  • 2 cups Monterey Jack cheese (about
  • 8 ounces), shredded
  • 2 (4-ounce) cans chopped green
  • chilies
  • 4 eggs, beaten
  • 1 cup light cream
  • 1 tablespoon all-purpose flour
  • 1 (8-ounce) can tomato sauce
  • Additional shredded cheddar cheese, optional

Directions

In a skillet, brown ground beef; drain. Add green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. In a 2-1/2-qt. casserole dish, layer half each of meat mixture, chilies and cheese; repeat with remaining meat mixture, chilies and cheese. Meanwhile, in a mixing bowl, combine egg, cream and flour; pour over cheese layer. Bake at 350 degrees for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10 to 15 minutes longer or until casserole is set. Yield: 6-8 servings. Yield: 6-8 servings
Originally published as Chili Relleno Casserole in Country Ground Beef 1993, p93

  • 1 pound ground beef
  • 1 green pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 2 cups cheddar cheese (about
  • 8 ounces), shredded
  • 2 cups Monterey Jack cheese (about
  • 8 ounces), shredded
  • 2 (4-ounce) cans chopped green
  • chilies
  • 4 eggs, beaten
  • 1 cup light cream
  • 1 tablespoon all-purpose flour
  • 1 (8-ounce) can tomato sauce
  • Additional shredded cheddar cheese, optional
  1. In a skillet, brown ground beef; drain. Add green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. In a 2-1/2-qt. casserole dish, layer half each of meat mixture, chilies and cheese; repeat with remaining meat mixture, chilies and cheese. Meanwhile, in a mixing bowl, combine egg, cream and flour; pour over cheese layer. Bake at 350 degrees for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10 to 15 minutes longer or until casserole is set. Yield: 6-8 servings. Yield: 6-8 servings
Originally published as Chili Relleno Casserole in Country Ground Beef 1993, p93

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redd010904 User ID: 3263063 16930
Reviewed Aug. 18, 2009

"Wow! This was incredible! I layered lots of whole chilis instead of chopped and omitted the tomato sauce but this was wonderful! My husband said he could eat it every night. Yum!"

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