Mushroom Chile Relleno Casserole Recipe

Name: Mushroom Chile Relleno Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 cloves garlic, minced; 1/2 cup chopped onion; 1/2 cup seeded and minced sweet peppers; 1/2 cup minced green bell pepper; 1/2 cup chopped fresh mushrooms; 1 (16 ounce) can chopped green chiles, or to taste; 1/2 cup stewed tomatoes with juice, chopped; salt and freshly ground black pepper to taste; 1 1/2 cups soy milk; 5 eggs; 1/2 cup all-purpose flour; 2 tablespoons minced cilantro; 1/8 teaspoon chili powder; 1/8 teaspoon dried oregano; 1/8 teaspoon ground cumin; 1 cup shredded Cheddar-Monterey Jack cheese blend

Servings: persons

2 tablespoons butter
3 cloves garlic, minced
1/2 cup chopped onion
1/2 cup seeded and minced sweet peppers
1/2 cup minced green bell pepper
1/2 cup chopped fresh mushrooms
1 (16 ounce) can chopped green chiles, or to taste
1/2 cup stewed tomatoes with juice, chopped
salt and freshly ground black pepper to taste
1 1/2 cups soy milk
5 eggs
1/2 cup all-purpose flour
2 tablespoons minced cilantro
1/8 teaspoon chili powder
1/8 teaspoon dried oregano
1/8 teaspoon ground cumin
1 cup shredded Cheddar-Monterey Jack cheese blend

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2
Melt butter in a skillet over medium-low heat. Add garlic; stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes; cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
3
Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
4
Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
5
Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

502

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 17 ingredients. The key ingredients include: 2 tablespoons butter, 3 cloves garlic, minced, 1/2 cup chopped onion, 1/2 cup seeded and minced sweet peppers, and more.

Yes, Mushroom Chile Relleno Casserole falls under the Soups & Stews 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.

Mushroom Chile Relleno Casserole

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