orchid!!! You have a chiles rellenos casserole in tried and true.... question -

oh wait! I see it serves 8... how big a serving would that be?

The reason I ask is that I'd like to take it to a breakfast where giant muffins and fruit will also be served. There will be about 10-20 ladies there so I was hoping one recipe would suffice?

Thanks!

 
You're right cheezz, no dish size. This recipe was given to me in my

first few years of marriage when I realized that it was up to me to cook and feed us. She scoured magazines for recipes, I scoured them for fashion. LOL The only casserole dish I had was a 6"x10". That's what I used then and that is what I have always used since but I've never needed to serve over 6 when I made it. So I can say that I always have 6 substantial portions about 1 3/4" deep. Now, I don't see any problem using this same recipe in say a 9"x13" but make a minor change. To me it's all about the chili's and I always use more than is called for, even in my little dish. So I would make sure I have enough chili's to completely cover the bottom of your dish and the cheese/egg custard will be thinner. This is a very forgiving recipe and why not add a couple more eggs, some more flour/seasoning and milk to extend it. Just adjust your cooking time. You'll know when it's cooked completely by testing the center with a wooden skewer. And remember it does need a little resting time so the cheese can be cut to serve. It doesn't have to be hot hot. I know you'll like this. It's always a winner.

 
FABULOUS! I should have taken a picture of the empty pan smileys/smile.gif I hope this gets in T&T...

I'm not sure what this is supposed to look like, so I took a picture. I made it in a 9x13, with 8 eggs, and half again as much of everything else. It took about 45 min. so I covered it with foil the last 15 min. as it was browning a lot. Of course, the browned cheese was yummy smileys/smile.gif

Thanks again orchid!

 
Awww, perfect cheezz. It's so good isn't it? And always a huge hit. Thanks

for letting me know and it looks beautiful. I just drizzle a thin line zigzagged across the top. How many do you think the 9x13 will feed? I would like to post your post here with the larger amount and picture in with my post. Do you think that would be ok to do? So glad you enjoyed it.

 
REC: Chile Rellenos Casserole. I can't wait for the occasion to make it again! Here's what I did:

I made the 9x13, so will put the amounts I did in brackets - it certainly is a forgiving recipe! I cut it into 21 pieces as we also had muffins and breads. As the main breakfast dish, I would say it easily made 12 main-dish servings.

Chile Rellenos Casserole

Serving Size: 8 (12)

2 lg. can Whole green chiles (3 cans)
1 Pound Cheddar Cheese,Shredded **
1/2 Pound Monterey Jack Cheese,Shredded **
** (2 lb bag shredded Mexican 4-cheese blend)
5 Eggs, beaten (8 eggs)
1 Tablespoon Flour,Heaping (1-1/2 Tbl. heaping)
1/2 Teaspoon Cumin (3/4 tsp. cumin seed, crushed)
1/2 Teaspoon Salt (3/4 tsp.)
1 lg. can Evaporated Milk,Whole (1 can + 2/3 cup)
Tomato Sauce (half an 8-oz. can)

Remove seeds from peppers and drain on paper towels.
Grease casserole dish and line with chiles. Spread cheeses on top.
(May be frozen at this point.)
Mix flour with a small amount of milk and add to
beaten eggs. Add remaining milk and salt.
Pour over top of cheese and chiles.
Bake at 375 F. for 30 minutes (45 min) or until set. (cover with foil for last 15 min. if browning too much). Drizzle tomato sauce over top and return to oven for 5 additional minutes. Let stand 10 minutes
before serving.

cheezz notes: I mixed up the egg/flour/milk/spices the night before, and cleaned the chiles. So it went together very fast the next morning.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/main%20dishes/IMG_0066.jpg

 
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