On those busy spring nights when you are running between your job, Little League and working in the garden, it is nice to throw a quick casserole together and in the oven. This chile relleno casserole has been a favorite in my family for many years and it’s very easy to prepare. You can serve it with some brown or white rice on the side, along with a tossed salad and some crusty bread. I hope that your family enjoys it as much as mine does.
Chile Relleno Casserole
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
An easy meatless casserole that the whole family will enjoy. Not hot, but very flavorful.
Course:
Main Course
Servings: 6
Ingredients
- 15 oz. can mild green chiles or 1/2 of 27 oz. can
- 4 whole eggs
- 1 cup skim evaporated milk
- 3 Tbsp. corn starch
- 1.5 cups grated cheddar cheese
- 8 oz. can tomato sauce
Instructions
-
Preheat oven to 350 degrees. Spray 2 qt. baking dish with cooking spray.
-
Whisk the eggs together with the evaporated milk and cornstarch.
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Split open the chiles, remove seeds and pat dry.
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Place a layer of chiles in the pan. Sprinkle with 1/2 cup cheese. Poor 1/2 egg mixture over top. Add a second layer of chiles, cheese and egg mixture.
-
Carefully poor the tomato sauce over the last layer and spread evenly. Top with the remaining 1/2 cup of grated cheese.
-
Bake in oven for 1 hour until done. Test for doneness by inserting a knife into the center. If it comes out clean it will be done.
The secret is out! Haha! This casserole is so delicious! Can I use regular skim milk?
You can use any evaporated milk, skim to whole, but I haven’t tried fresh milk. You might add an extra Tbs. or 2 of corn starch if you use fresh milk.