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Christmas morning. It was years before our son beat us up in the morning. No seriously. We would wake up about 8 o’clock and he would still be snoozing; so we’d do a “pile on” to get him going. But once he was up…look out. He was all over Christmas. We would take our time, opening and sharing presents; drinking coffee, that turned into drinking a little champagne or sparkling wine and then making something for breakfast. This easy and delicious Chile Relleno Casserole.
Now, while this recipe, as written, is not an original LindySez recipe as it’s been around forever, it is a classic favorite, not only with our family but everyone I’ve ever fed it to. And it’s great to take to a potluck!
I got the original recipe for Chile Relleno Casserole from a co-worker at Union Federal Savings. My co-worker, Addie Zinn worked at the bank for almost 20 years, in the new accounts department. Addie had no ambitions to become a manager, supervisor or anyone in charge of anything. Except perhaps making the coffee. That’s what she loved most about her job; making the coffee. And occasionally taking people to their safe deposit box. Each day she would go to the supermarket at her lunchtime to see what she would have for dinner that night. A very unusual thing to do, in the day. In a city. Where most all homes had refrigerators.
This is a favorite, not only with our family, but it’s great to take to a potluck!
This casserole can be assembled the day before. Shred the cheese and layer it with the chiles. Mix together the eggs and milk (keep in a separate container) and in the morning; heat the oven, pour the egg/milk mixture over the cheese in the casserole dish, pop it in the oven and go back to enjoying your Christmas morning until it’s done.
Heat oven to 350F.Layer the chilies and the cheese in a casserole dish. Mix together the milk and eggs, beat well; pour over chiles and cheese. Bake 45 minutes. Allow to cool for 5 – 10 minutes before cutting. Serve hot or warm
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