Chile Relleno Casserole

From: 1specialmom

On Aug 24, 2009

My family loved this casserole. I have made this several times already. Very easy to make. Taste just as good as my mom's chile rellano's with out all the hard work, and better yet "No Frying". I used two can's of chiles. I opened the chiles, took out any seeds, and dryed them with a paper towel to get rid of excess moisture. When casserole was done I topped each serving with my mom's chile rellano sauce and it was perfect. I miss my mom and this brought back wonderful memories of her. It has become a family favorite.

From: Courtney K.

On Mar 22, 2008

We love chili rellenos but don't always have time for all the work involved. This recipe was a great substitute. I used whole wheat flour and 12-16 whole green chilies that had been roasted and then frozen (which makes for easy peeling upon defrosting). We ate our casserole in burritos with mashed pinto beans. Yum!

From: diane-young

On May 6, 2002

Excellent texture. I spiced it up with garlic, cumin and chili powder in the milk mixture and it was more to my tast.

From: Amateur Chef C

On Sep 29, 2008

This recipe is wonderful and it touched my life in a very special way. Recently I went to Chicago to visit my Uncle, who is ill with multiple myloma. At dinner one evening, we were discussing Mexican food, and I mentioned one of the foods I enjoy, but had not yet attempted to make, was Chili Relleno. My Uncle, who is from Mexico, mentioned he had eaten a chile relleno casserole at a pot luck at work once, and wondered if one could find the recipe on the internet. Well, I looked and found this recipe. Needless to say, I was nervous to make something for the first time for someone else. However, this recipe was easy to make, and delicious! However, the best part about it was I made my Uncle HAPPY and he ENJOYED it immensely!