chile relleno casserole sherry blizzard's

★★★★★ 2
a recipe by
Sherry Blizzard
Piney Flats, TN

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
serves 4 seriously hungry people or 10+ poluck sized servings
prep time 5 Min
cook time 1 Hr
method Bake

Ingredients For chile relleno casserole sherry blizzard's

  • 1 lg
    whole green chile, canned (or 12 fresh roasted and peeled)
  • 2 lb
    cheddar or monterey jack cheese, shredded
  • 3 c
  • 4
    eggs, beaten
  • 1 c
  • 1 tsp

How To Make chile relleno casserole sherry blizzard's

  • 1
    Lightly oil a 9x13 baking dish. (I like pyrex glass)
  • 2
    Lightly 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.
  • 3
    In a bowl, beat eggs and milk. Add bisquick and salt. Pour over the top of the chile cheese layers.
  • 4
    Bake at 350 for 1 hour or until hot and bubbly and center is set.