Chili Relleno Casserole
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!
4 ccooked rice
1 ccottage cheese
2 csour cream
1 cchopped onion
1/4 cbutter or margarine
1bay leaf, crumbled
1/4 tspground pepper
3 can(s)(10 oz) whole green chilis, peeled, drained (leave just enough seeds to adjust "spicy hot" to your liking!
2 ccheddar cheese, shredded
How to Make Chili Relleno Casserole
- Mix rice with cottage cheese, sour cream, onion and butter or margarine, bay leaf, salt and pepper in a bowl.
- Spread half of the mixture in the bottom of a greased (or sprayed with vegetable spray) casserole.
- Cover with half the chilies; sprinkle with half the cheese. Repeat layers. Bake at 375F for 25-30 minutes. Yield 8 servings.