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Chile Rellano Casserole

Preparation Time: 15 minutes
Number of Servings: 10-15

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2 pounds grated sharp cheese
2 pounds grated monterey jack cheese
1 large can of pet milk
8 eggs
4 tablespoons flour
2 cans of whole jalepeno chilies
2 cans of tomatoe soup

Directions:  In bottom of large 12x9 casserole dish lay Jack cheese then spread chilies across the top of the cheese then spread cheddar cheese across that. Mix in a bowl milk eggs and flour salt and pepper to taste. Pour mixture over casserole dish. Bake at 350 degrees for 25 minutes.Then remove from oven and spread tomatoe soup on top and bake for an additional 10 minutes. Receipe may be cut in half for a smaller serving.

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Submitted By: Brigitte Fagan of Sweet Home, Oregon
Email/Web Site:
Original Source of Recipe: Fawn Wilmarth
Date Submitted: 5/15/2001 3:29:11 PM


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