This just might be the very first “new” recipe that I tried out right after Drew and I were married. I’d loved to cook for years before that, but cooking for my new husband was just so much fun!
Casseroles. I love them for so many reason: they’re so tasty (I really don’t know if I’ve ever met a casserole that I didn’t like), they’re great leftover, and one-dish dinners make clean-up easy! But so many of the casseroles that I make are loaded with pasta or tortillas. This dish is light on carbs but still filling and easy! Green chiles are mild, so add some red pepper flakes if you’d like extra heat.
This recipe was adapted from here. Note: My recipe is actually half of the amount of the original recipe, but it was still enough for us to make two meals out of it. I baked this “half recipe” in an 8″x 8″ pan.
Chile Rellenos Casserole 2-4 servings
- 1/2 lb. ground beef (or ground turkey or chicken)
- 1/4 onion (chopped)
- 1 10 oz. can whole green chilies (or 2 roasted fresh green chiles)
- 1 1/2 cups cheddar cheese
- 2 eggs
- 3/4 cups milk
- 1/8 cup flour
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.
Spray your pan lightly with non-stick cooking spray, then line the bottom of your pan with whole green chiles (chop extra green chiles for later).
Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.
Serve right away while everything is hot and cheese is melted. Yum!