Chili Relleno Casserole

Chili Relleno Casserole Recipe

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Amy Alusa


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!


★★★★★ 1 vote

20 Min
30 Min


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

How to Make Chili Relleno Casserole


  1. Mix rice with cottage cheese, sour cream, onion and butter or margarine, bay leaf, salt and pepper in a bowl.
  2. Spread half of the mixture in the bottom of a greased (or sprayed with vegetable spray) casserole.
  3. Cover with half the chilies; sprinkle with half the cheese. Repeat layers. Bake at 375F for 25-30 minutes. Yield 8 servings.

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