Tuesday, August 12

chile relleno casserole

I was looking for a casserole idea yesterday afternoon that I could put together and leave it to bake while I took Clay to his drum lesson. Little did I know it would also have to wait through my trip to after hours trauma with Jack E. Thank goodness for time bake on the oven!

I started with a large white onion and a pound of ground beef. After that was mostly browned, I added 2 cloves of chopped garlic and 2 cups of shredded zucchini (I feel guilty not serving some farm veggies with every meal these days) and let that cook down. I sprinkled in a good dose of salt and pepper and about 2 Tablespoons of chili powder. When it was cooked through, I stirred in about a dozen roasted green chiles. (I freeze my chiles in bags of 3 chiles per bag, so I defrosted 4 bags to use.) I probably could have gotten away with less chiles, but it was quite tasty as it was.

I poured that into a prepared 9x13 baking dish and topped it with cheese. Then I poured over that a mixture of 6 beaten eggs, 1/4 cup + 2 Tbsp flour and 2 cups milk, seasoned with salt and pepper.

It baked at 350 for about 50 minutes, until it was bubbly and brown on top. We served it with a dollop of sour cream on top. That was the only offering for dinner and there was NONE left after half the family had seconds.

So here's the recipe in a little more readable format.

Chile Relleno Casserole

Brown together
1 large onion, diced
1 pound lean ground beef

when nearly done, add
2 cloves chopped garlic
2 cups shredded zucchini
salt and pepper to taste
2 Tbsp chili powder

Then stir in
diced green chiles, 6-12, to taste

Pour into prepared 9x13 pan.

Top with 1 1/2 c shredded sharp cheddar cheese or jack cheese...more or less to family preference

6 eggs, beaten
1/4 c + 2 Tbsp flour
2 c milk
salt and pepper

Pour egg mixture over meat and cheese. Bake at 350 for 45-55 minutes or until browned and bubbly.

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