March 8, 2007 Chili Relleno Casserole

Easy Tastebud Delights

3.08 Edition (March 8, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you! This casserole looks delicious although I will probably add some chopped onions with the green pepper when I make it. Also, if red, yellow and orange peppers are on sale, I would like to see a combination for colour. Enjoy!

Chili Relleno Casserole

1 lb. ground beef
1 green pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
1/2 tsp. minced garlic
2 cups shredded Cheddar cheese
2 cups shredded Mozzarella cheese
2 cans chopped green chilies
4 beaten eggs
1 cup light cream
1 tbsp. flour
1 can tomato sauce
additional shredded cheddar cheese (opt.)

In skillet, brown beef; drain. Add green pepper, salt, pepper, oregano and garlic. Cook until green pepper is tender. Combine cheddar and mozzarella cheeses; set aside.

In a 2 1/2 qt. casserole dish, layer half each of meat mixture, chilies and cheese. Meanwhile, in a mixing bowl, combine eggs, cream and flour; pour over cheese layer. Bake at 350° for 35 mins. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese. Bake 10 to 15 mins. more or until casserole is set.

Makes 6 to 8 servings.

-------

If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

Be sure to visit my website .