Recipe Train

Brittany Dirks said that this chili rellenos casserole isn’t one she came up with herself, but she loves to make it.

Chili Rellenos Casserole

    1 big can of whole green chilis (2 if you really like them or if the cans are small)
    1 5-oz can of evaporated milk
    1 8-oz can of tomato sauce
    2 bags of 2-cup cheese (I like Monterey Jack blend)
    1 pound hamburger
    3 eggs
    2 tablespoons of flour
    
    Preheat the oven to 350 degrees.
    1) Get a 13x9 pan and spray with cooking spray. Open green chilis and split so you are able to put the skin side down. Do this with all the green chilis. You may have to layer them.
    2) In a medium bowl, mix together your evaporated milk, 3 eggs, and flour.
    3) Put the cheese over the green chilis and pour the wet ingredients on top. Make sure to put the cheese on before dumping the wet ingredients as it will not cook the same way.
    4) Place the pan in the already preheated oven for 30 minutes covered. While the casserole is cooking, use another pan on the stovetop to fry your hamburger.
    5) After 30 minutes, take the casserole out and put the tomato sauce on top as well as the hamburger. Put it back in the oven for 10-15 minutes uncovered.
    6) Pull the casserole out of the oven, let cool and enjoy!

Chugga chugga chew chew!