I know that casseroles often get a bad rap. But I’m here to prove that that’s just not fair.
I love casseroles. I love them because they are easy. And comforting. I think that when it comes down to it, everyone has a casserole that reminds them of their childhood.
Growing up, I loved my mom’s chile rellenos. In fact, I still do. I look forward to them every summer. I’m scared to make them myself – it’s one of those recipes that mom just does best – but I’m all for changing it up. Especially when I can go casserole style. This takes all of the flavors of my mom’s delicious rellenos and turns them into an easy and delicious casserole. It’s also a great meatless option!
Is there a casserole that reminds you of your childhood?
Chile Relleno Casserole
4 (4 oz) cans of whole green chiles
1/2 lb cheddar cheese
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Preheat the oven to 450F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Drain the chiles and place in the bottom of the baking dish. Take half of the cheese and cut it into the same amount of sticks that you have of the chiles. Grate the other half of the cheese. Take the cheese sticks and put one inside each of the chiles. Lay evenly over the bottom of the dish.
In a large bowl, combine the flour, baking powder and salt. Make a well in the center and add the milk and eggs. Stir just until combined and pour over the green chiles.
Bake in the preheated oven for 15 minutes, adding the shredded cheese to the top during the last 5 minutes. Slice and serve.