Chili Relleno Casserole
Lois Redel Keister
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- 1 can(s) (8 oz) whole green chilies
- 2 eggs
- 1 cup(s) half and half
- 1 can(s) (8 oz) tomato sauce
- 1/2 cup(s) Jack Cheese
- 1/2 cup(s) Cheddar Cheese
- 1/3 cup(s) flour
- Rinse and drain chiles, remove seeds. Beat eggs, cream and flour together until smooth. Mix the two cheese together, saving some for top of casserole.
- In flat 1 1/2 quart casserole alternate layers of chiles egg mix and cheese. Pour tomato sauce over top and sprinkle with reserved cheese.
- Bake at 375 degrees for 1 hour.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
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Chili Relleno Casserole Recipe at a Glance
- COURSE: Main Dishes