chili relleno casserole

Name: Chili Relleno Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 cup(s) cooked rice; 1 cup(s) cottage cheese; 2 cup(s) sour cream; 1 cup(s) chopped onion; 1/4 cup(s) butter or margarine; 1 - bay leaf, crumbled; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground pepper; 3 can(s) (10 oz) whole green chilis, peeled, drained (leave just enough seeds to adjust "spicy hot" to your liking!; 2 cup(s) cheddar cheese, shredded

(1 RATING)

98 Pinches

Amy Alusa

Chico, CA

Updated on Jun 21, 2013

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!

Rate

No Image

prep time 20 Min

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make chili relleno casserole

Step 1

Mix rice with cottage cheese, sour cream, onion and butter or margarine, bay leaf, salt and pepper in a bowl.

Step 2

Spread half of the mixture in the bottom of a greased (or sprayed with vegetable spray) casserole.
Step 3

Cover with half the chilies; sprinkle with half the cheese. Repeat layers. Bake at 375F for 25-30 minutes. Yield 8 servings.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes