Chile Relleno Casserole Recipe

Name: Chile Relleno Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg). lean ground beef or venison; 1/2 onion, chopped; 1/2 tsp (2 ml) salt; 1/4 pepper; 4 4-oz. cans whole green chiles, cut in half and seeded; 1-1/2 cups (350 ml) sharp cheese, grated; 1-1/2 cups (350 ml) milk; 1/4 cup (60 ml) flour; 1/2 tsp (2 ml) salt; dash of pepper; Tabasco sauce, to taste; 4 eggs, beaten

Servings: persons

1 lb (.5 kg). lean ground beef or venison
1/2 onion, chopped
1/2 tsp (2 ml) salt
1/4 pepper
4 4-oz. cans whole green chiles, cut in half and seeded
1-1/2 cups (350 ml) sharp cheese, grated
1-1/2 cups (350 ml) milk
1/4 cup (60 ml) flour
1/2 tsp (2 ml) salt
dash of pepper
Tabasco sauce, to taste
4 eggs, beaten

1
Brown beef and onions; drain.
2
Sprinkle with salt and pepper.
3
Spray 8 inch x 12 inch baking dish with Pam.
4
Place half the chiles in dish.
5
Sprinkle with cheese and top with meat mixture.
6
Arrange rest of chiles over meat.
7
Combine remaining ingredients and beat until smooth.
8
Pour over meat and chiles.
9
Bake at 350 degrees (175 C.) for 45-50 minutes.
10
Cut into squares to serve.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb (.5 kg). lean ground beef or venison, 1/2 onion, chopped, 1/2 tsp (2 ml) salt, 1/4 pepper, and more.

Yes, Chile Relleno Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Relleno Casserole

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