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Recipe: Chili Rellenos Casserole

11/15/2011

Tags: yummy

Submitted by Diana Bassett of Corning, IowaMexican Sombrero and Maracas

So, quick and easy you'll say olé.

Ingredients

  • 2 (7 oz.) cans of whole green chile peppers, drained
  • 16 oz. shredded Mexican Blend cheese
  • 2 eggs, beaten
  • 1 (5 oz.) can evaporated milk
  • 2 Tbsp. all purpose flour
  • ½ C. milk
  • 1 (8 oz.) can Hunts Zesty & Spicy Spaghetti Sauce

Directions

  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with cooking spray. Lay half of the green chilies evenly in bottom of pan. Sprinkle with half of the shredded cheese. Cover with remaining chilies.
  2. In a separate bowl whisk together eggs, milk and flour. Pour egg, milk and flour mixture over chilies. Bake for 25 minutes.
  3. Remove from oven and pour spaghetti sauce over baked casserole. Sprinkle with remaining cheese. Bake an additional 15 minutes.

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