Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- 6 slices white bread
- 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
- 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1 (4-ounce) can chopped green chiles, drained
- 6 eggs, beaten
- 2 cups milk
- 2 teaspoons paprika
- 1/2 teaspoon dried whole oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
Preparation:
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.Chiles rellenos casserole makes about 6 to 8 servings.
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Chile Relleno Bake
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Chile Pepper Recipe Index
Jalapeno Recipes
Stuffed Pepper Recipes
Side Dish Casseroles
Cheese Recipe Index
Egg Recipe Index
Brunch and Breakfast Casseroles
