Chile Relleno Casserole

I found this recipe in a local newspaper 30 years ago and my family still loves it.  

It is requested (please make that chile cheesy thingy!!)  at every family reunion  and if fact I make two pans and it's the first dish to empty (may go to three next reunion??).

  It is so simple but has an awesome flavor but of course how can you go wrong with loads of cheese and yummy green chiles.

Chile Relleno Casserole
(aka Cheesy chile thingy)

4 (7oz) cans whole green chiles or 1 (27oz) can whole green chiles
1lb cheddar cheese, grated
1lb Monterrey Jack cheese grated
4 eggs, separated
2 cups milk
2 T Flour




Seed chiles and lay 1/2 in bottom of 9 X 11-inch baking dish.  Sprinkle grated cheddar cheese on top of chilies, layer remaining chilies and sprinkle grated Jack cheese on top.

Separate egg whites, beat remaining ingredients except egg whites together. Beat egg whites in a separate bowl until stiff and fold into wet ingredients.





 Gently pour over top of chile casserole and bake at 350 for 1 hour, covered.  Uncover and bake 5-10 minutes longer to brown.

Kitchen Tip:  I always buy cheese in the larger blocks, grate it myself and freeze the grated cheese. When I need grated cheese I remove and weight the exact amount.  I save money and I always have grated cheese on hand.  I have this little kitchen scale that doesn't take up much room (the scale fits inside the tray) and has been reliable for years.

Please visit these awesome parties that I am linking to:

                                       The Best Parties on the Block