Chili Rellenos Casserole
Source of Recipe
"Nana" to Bubbe & Alex
1 tablespoon butter
1 cup onion -- chopped
9 ounces green chiles -- canned, drained
6 ounces grated cheddar cheese
6 ounces Monterey jack cheese -- grated
3 large eggs
3/4 cup sour cream
1/4 teaspoon red pepper flakes
1 cup chopped tomatoes -- seeded
Lightly grease an 8" round or square pan.
Melt butter in a medium sized skillet over medium high heat. Add
onion, cook and stir until crisp tender.
Stir in drained chopped chilies, then spoon mixture into prepared
pan. Sprinkle the cheeses over the onion and chilies.
In a small bowl,beat the eggs slightly.then beat in sour cream and
pepper flakes. Spoon mixture evenly over the cheese mixture in pan.
Sprinkle chopped tomato evenly over all.
Bake at 350 for 35-45 minutes or until a knife inserted near centre
comes out clean.
Servings 6
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