Chile Relleno Casserole

From: tracytrebilcox

On Jun 28, 2009

I saw this recipe in the Fresno Bee, so wanted to try it, and I'm SO glad I did! DH not only had seconds, but has asked that it be put into a regular rotation.

From: Nana1947

On Jun 24, 2009

I made this according to the recipe. It needs salt, pepper and maybe salsa instead of tomato sauce.

From: Jessica S.

On Jul 9, 2007

This certainly was outstanding — and VERY easy to make. A novice cook could whip this up easily and an experienced cook will appreciate the ease of putting together something so very tasty. Made this for Sunday dinner and we all loved it. The leftovers are good too. The recipe calls for a 1.5 quart casserole, so I'm guessing that you would have to use something like a lasagna pan. I used a 2.5 round casserole and I nearly couldn't get everything in! We will certainly be having this again. I do WW and this is worth every extra point and will be one of my special "no counting Sunday dinners" often, I am quite sure. Chef Vseward, please give Linda a great big hug from my family. Thanks for posting her recipe!

From: *Parsley*

On Jun 19, 2007

I never made or tasted a chili rellenos casserole before, and now I know what I was missing!!! It's so delicious and cheesey. Not to "eggy" at all. It's hard to believe that something this simple comes out so delicious. My whole chilies were mild, so the kids enjoyed this, too! I'll be making this often. It's a keeper for sure! Thanx, V!