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At a Glance
Prep Time : 10min
Cook Time : 50min
Course : Breakfast, Brunch, Entree
Type of Prep : Bake, Casserole
Cuisine : Mexican
 
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Chiles Rellenos Casserole

From Diana Rattray,
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A delicious brunch or main dish casserole, made with mild green chile peppers, eggs, and cheese.

INGREDIENTS:

  • 6 slices white bread
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 (4-ounce) can chopped green chiles, drained
  • 6 eggs, beaten
  • 2 cups milk
  • 2 teaspoons paprika
  • 1/2 teaspoon dried whole oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard

PREPARATION:

Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
Chiles rellenos casserole makes about 6 to 8 servings.

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