We attended one of our 'Annual Christmas Party/Pot Luck and Gift Exchanges' this year and there was a food "theme" this year of: Cheese. Twenty-five friends bringing appetizers, main dishes and desserts - all containing some sort of cheese/s. In all our sampling throughout the day - the 'stand out' favorite was a dish brought by our friends John and Missy. It was a Chile Rellenos Casserole and tasted JUST LIKE the fried chile rellenos that you get at a good Mexican restaurant. I was so happy that Missy shared her recipe with us! I made this the other day and it was a hit here too - I love that this recipe can be expanded or reduced depending on how many you need to feed. ~Enjoy! Diane
Chile Relleno Casserole Ingredients: up to 18 canned whole green chiles, split, seeded, rinsed, blotted dry (I usually have a few leftover) 1 1/2 cups shredded mozzarella or pepper-jack cheese 1 cup shredded cheddar cheese Egg Mixture* 5 large eggs 1 cup. milk (I used 1/2 Cup heavy cream and 1/2 Cup milk) 1/2 tsp. salt 1/8 tsp ground black pepper 1 dash Tabasco sauce (or more to taste) Directions: Place the green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 350F. Grease a 8x8 casserole dish with non-stick spray or olive oil. When chiles are drained, split open each chile, scrape out any lingering seeds, and cut into 4 strips each, then spread chiles out on a paper towel to drain more, pressing down with another towel to get them as dry as you can. Lay a flat layer of chiles covering the bottom of the baking dish. Top the layer of chiles with cheese (you will have three layers total so, divide cheese into thirds.) Lay down another layer of flattened chiles, followed by cheese - finishing up with a final layer of chiles on top. Sprinkle with remaining cheese over the top. Put the next five ingredients into a large bowl and whisk well to incorporate, Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. Bake until mixture is bubbling and cheese on top is lightly browned, about 45 minutes total baking time. (watch it carefully or the top can get too brown.) Serve hot, with sour cream and salsa if desired. This will keep in the fridge for a few days, but you probably won't have any leftovers. Recipe Adapted from: "Chile Relleno Jose" by: Missy Gottl Photos by: Diane Baker for Canning and Cooking at Home
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I'm not sure but, I can't really see John Wayne eating this casserole. Maybe if it was cooked in a skillet over an open flame on the open range...and crispy hash browns replaced the 'bisquick mix' ...I think maybe he'd add in some more spicy peppers and shredded beef instead of ground beef. Who knows... Dare I even think maybe the original John Wayne casserole involved eggs then what ingredients all this casserole takes on? In any case, this casserole feeds a lot of hungry mouths! I do think that the spice mix is decent but, you need to taste as you cook and make sure to adjust taste as you go so that you don't get a casserole that falls flat on flavor... I will admit that I like the 'leftovers' from this too - reheating in a microwave is a snap and still retains flavor nicely. ~Enjoy! Diane
John Wayne Casserole Ingredients: 1.5 lbs lean ground beef 2 Tbsp chili powder 1/2 tsp garlic powder 1 tsp onion powder 1/2 tsp dried oregano 1 1/2 tsp paprika 1/2 tsp ground cumin 1/2 tsp sea salt 1 tsp black pepper pinch of red pepper flakes and/or pinch of cayenne (optional) 1/3 cup of water ******* 3/4 cup sour cream 2 cups shredded cheddar cheese, *divided 1 onion, diced, *divided ******* 2 cups biscuit mix (Bisquick) 1 cup water 2 roma tomatoes, diced 1 sweet bell pepper, diced (any color) 1 (4 oz) can green chilies (can substitute sliced jalapenos for a spicier kick) Instructions:
Recipe Adapted from: Food .com Photos by: Diane Baker for Canning and Cooking at Home Susie's Cauliflower, Broccoli, Onion, Carrot Casserole Ingredients: 2 Cans Cream of Mushroom Soup 1 cup of milk 1 Large Package Shredded Cheddar Cheese 1 Head Cauliflower 4 Carrots 1 large Onion 1 Bunch/Head of Broccoli Directions: Break cauliflower and broccoli into florets. Cut Carrots into small rounds. Par boil 10 mins. Drain and arrange into 9x13 dish. Cut onions into very thin rings and arrange over veggies. In a small pan mix 2 Cans of Cream of Mushroom soup over low heat. mix in one cup of milk and mix until lumps are gone. Pour over veggies. Sprinkle Cheese over top of entire casserole and cover with foil. *can be covered and refrigerated until you are ready to bake. Bake 325 for 45-60mins. Photo by: BingImages and Diane Baker This is a family recipe from Diane at Canning and Cooking at Home Turkey Tetrazzini Casserole Ingredients: 1 package (7 ounces) spaghetti, noodles broken in half 2-3 cups cubed/shredded cooked turkey 1 1/2 cups shredded cheddar cheese 2 cans condensed cream of chicken soup, undiluted 1 large onion, chopped 2 Tbs butter 1 can sliced water-chestnuts 3/4 cup sour cream 1/4 cup milk 1 jar (2 ounces) chopped pimentos, drained 1/4 teaspoon salt 1/8 teaspoon pepper 2-3 Roma tomatoes, sliced fresh or dried parsley Sliced mushrooms, optional Diced roasted red peppers, optional Directions: Cook spaghetti according to package directions; drain. Transfer to a large bowl. In a skillet add butter and chopped onion, sauté approx 5 mins until onion is tender. In a large bowl add turkey, 1/2 the cheese, soup, water-chestnuts, sour cream, milk, pimentos, mix until combined then add in the onion and spaghetti noodles - fold all together and spoon into a greased 9x13 casserole dish. Salt & Pepper to taste. Sprinkle with remaining 1/2 of cheese. Place tomato slices over top of casserole. Bake, uncovered, at 350 for 35 minutes or until heated through. I do turn on the broiler for 5 mins and let the cheese brown a bit. Sprinkle parsley over top when out of oven. Let stand for 5 mins. then serve. Recipe and Photo by: Diane Baker for Canning and Cooking at Home |