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


  • 1 large
    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.

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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