Chile Relleno Casserole Sherry Blizzard's

Sherry Blizzard


My dear friend and former colleague Nancy gave me her recipe back in 1986 and I have making it ever since. It is a true crowd pleaser and so easy to make that I am almost embarrassed to publish it here. However, I have had so many requests for the recipe that I just have to share.


★★★★★ 2 votes

4 seriously hungry people or 10+ poluck sized servings
5 Min
1 Hr


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1 large
whole green chile, canned (or 12 fresh roasted and peeled)
2 lb
cheddar or monterey jack cheese, shredded
3 c
eggs, beaten
1 c
1 tsp

How to Make Chile Relleno Casserole Sherry Blizzard's


  • 1Lightly oil a 9x13 baking dish. (I like pyrex glass)
  • 2Lightly oil the bottom and sides of the pan. You will be building alternate layers of chile, cheese, chile, cheese and topping it with the wet ingredients.
  • 3In a bowl, beat eggs and milk. Add bisquick and salt. Pour over the top of the chile cheese layers.
  • 4Bake at 350 for 1 hour or until hot and bubbly and center is set.

Printable Recipe Card

About Chile Relleno Casserole Sherry Blizzard's

Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Low Sodium
Other Tag: Quick & Easy

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