Originally Posted by Kayelle
Originally Posted by Cheryl J
That's almost exactly how I make chile relleno casserole!
It's very similar to my mom's recipe from 40+ years ago. Next time I make it, I'm going to have to add the cumin and Mexican oregano as you do yours, Kay. Sounds great!
Mine is a pretty basic 1970's quickie!
4 oz can of diced green chilies, drained.
3/4 cup grated cheddar cheese divided.
a dollop of sour cream if you have it.
Reserve 1/4 cup of cheese for the topping, mix all other ingredients and pour into a small casserole coated with cooking spray, top with reserved cheese and bake at 350 until set, approx. 25-30 minutes.
I used to double or triple the recipe and bake it in a ready made pie shell.