Chili Relleno Casserole Recipe

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Chili Relleno Casserole

Amy Alusa

By
@amyalulsa

I got this recipe from a Lion's Club Community Cookbook from Huntsville, not sure if that's UT or AL! It was published back in the 70s. Although there are many Chili Relleno Casseroles out there; we like this one. It is really simple and delicious!


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Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Ingredients

4 c
cooked rice
1 c
cottage cheese
2 c
sour cream
1 c
chopped onion
1/4 c
butter or margarine
1
bay leaf, crumbled
1/2 tsp
salt
1/4 tsp
ground pepper
3 can(s)
(10 oz) whole green chilis, peeled, drained (leave just enough seeds to adjust "spicy hot" to your liking!
2 c
cheddar cheese, shredded

Directions Step-By-Step

1
Mix rice with cottage cheese, sour cream, onion and butter or margarine, bay leaf, salt and pepper in a bowl.
2
Spread half of the mixture in the bottom of a greased (or sprayed with vegetable spray) casserole.
3
Cover with half the chilies; sprinkle with half the cheese. Repeat layers. Bake at 375F for 25-30 minutes. Yield 8 servings.