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Janet's Chile Rellano Casserole


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Member since 2009

Serves 8 to 10 people | Prep Time 30 min | Cook Time 1 hour

Ingredients

Ingredients - Casserole
1 Cube Butter
2 cans (7 or 8 oz) Green Ortega Chiles chopped/diced
2 lbs grated Cheddar Cheese
3 Eggs
1 Tsp Salt
3 Cups Milk
1 Cup Bisquick

Ingredients - Sauce
13 oz Chicken Broth
28 oz Canned/Chopped Tomatoes
12 oz V8 juice
3/4 Clove of Garlic (but Cathy buys the chopped garlic in the jar and throws that into taste)
2 Tbl Oregano
1/2 cup of chopped onion
2 Tsp Salt
1/2 Tsp Pepper


Directions - Casserole


Melt a cube of butter in a rectangular pyrex dish


Spread the chiles around the bottom of the dish


Spread the cheese over the chiles and


Mix eggs, salt, milk and bisquick


Spread over cheese and chiles


Bake at 350 for 1 hour



Directions - Sauce


Heat all together and simmer for a while before serving


Pairs Well With


Notes

Janet Gillett

Great for Breakfast, Lunch or even Dinner!!

A lot like our Dad's Chile Rellano's

A dash of local for every season
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