Chile Relleno Casserole

[starsapphire]

This is a dish I like to make for dinner on occasion. I buy the cans of whole mild green chiles when on sale. You can use the diced chiles too, I like biting into big hunks of the chiles.

A good dish to play around with the amounts of the ingredients. Its just me and DH so what I make is plenty for us. Will serve 2-4. I usually make it when I have to use up the rest of a carton of eggs.

6-8 eggs (depending on how many eggs I need to use up)
2 4oz cans of whole green chiles (maybe just one can of the diced?)
cheese (I usually have cheddar and/or jack in the fridge) cut some block cheese into small cubes, or shred if you don't have alot of cheese.

Cube or shred your cheese. Drain the chiles, slice into pieces if whole. Put the chiles and cheese into a glass or corningware baking dish with a lid. (I spray the baking dish with Pam first so it doesn't stick quite so much) Scramble the eggs and pour on top. Cover with lid.

Important! If you bake it in a metal baking dish the eggs will have a chemical reaction with the metal and turn an unappetizing shade of green. If you only have metal baking dishes, you can avoid the eggs turning green by adding a bit of lemon juice (1-2 tsp).

Bake covered at 350* about 30-40 minutes depending on your oven. Keep checking the dish when it looks like its near being done, the eggs go extremely fast from being cooked to being overcooked around the outside edges. I stick a butter knife in the middle to see if the eggs are cooked.

I serve this with peeled, boiled potatoes that I slice and fry with some sliced onion in oil until golden brown. (homefries/hashbrowns)

You can top the casserole with salsa, sour cream and green onions. Yum!

[crazyBMB]

Sounds yummy!