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I just realized the other day that I am approaching my 1,000th blog post! Today’s post is officially #975 and on February 16th I will have done 1,000 posts! Hard to believe! Times flies when you’re having fun! :-) Another thing I find hard to believe is not once in those 975 posts have I ever shared this recipe! Why such a big deal? Because I have been making it for close to 30 years and it’s one of our favorites! More than that….every time I make it for an “occasion” (like breakfast, brunch, or a baby/bridal shower) it has been a HUGE HIT with those who have tried it. As a matter of fact, when I used to work as a morning television talk show producer, it became MANDATORY that I bring this dish whenever we celebrated a crew member’s birthday.
So now that I have done #974 posts…I think it’s time I share this family favorite. I present you with post #975!
Chile Relleno Casserole
Ingredients:
- 1 lb. shredded monterey jack cheese
- 1 lb. shredded cheddar cheese
- 4 eggs
- 4 Tbs flour
- (1) 12 oz. can evaporated milk*
- (1) 16 oz jar salsa
- (1) 4 oz can green chiles
Preheat oven to 350 degrees.
*If you don’t have any evaporated milk on hand (like me when I decided to make this) you can always make your own: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. You can also substitute dry milk for evaporated milk in a recipe. If the recipe calls for 1/2 cup of evaporated milk, use 3 tablespoons of dry milk and about 3 ounces of water as a substitute.
Directions:
In a medium-sized bowl, whisk together the eggs, evaporated milk and flour. Set aside. Spray a 9 x 13 pan with cooking spray.
Spread the can of green chiles over the bottom of the pan. Cover the chiles with all of the cheese. Pour the egg, milk and flour mixture evenly over the cheese. Spread jar of salsa over the top. Bake at 350 degrees for 40 minutes. Allow to cool and set up before serving.
Like I mentioned above, this dish is great for breakfast or brunch, but it’s also a nice change of pace for lunch or dinner too. Serve with some of your favorite muffins and the juice of your choice for a tasty, family-pleasing meal!
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Chile Relleno Casserole
Ingredients
- 1 lb. shredded monterey jack cheese
- 1 lb. shredded cheddar cheese
- 4 eggs
- 4 Tbs flour
- 12 oz. can evaporated milk*
- 16 oz jar salsa
- 4 oz can green chiles
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl, whisk together the eggs, evaporated milk and flour. Set aside.
- Spray a 9 x 13 pan with cooking spray.
- Spread the can of green chiles over the bottom of the pan. Cover the chiles with all of the cheese. Pour the egg, milk and flour mixture evenly over the cheese. Spread jar of salsa over the top.
- Bake at 350 degrees for 40 minutes. Allow to cool and set up before serving.
