Cheesy Chile Rellenos Casserole

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1 Hour 5 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 tbsp (15 mL) margarine or butter
  • Small check mark in a circle icon 1 cup (250 mL) chopped onions
  • Small check mark in a circle icon 2 cans Old El Paso* Chopped Green Chiles, drained
  • Small check mark in a circle icon 1 1/2 cups (375 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 1 1/2 cups (375 mL) shredded Monterey Jack cheese
  • Small check mark in a circle icon 3 eggs
  • Small check mark in a circle icon 3/4 cup (175 mL) sour cream
  • Small check mark in a circle icon 1/4 to 1/2 tsp (1 to 2 mL) crushed red pepper flakes
  • Small check mark in a circle icon 1 cup (250 mL) chopped seeded tomato
Preparation
  1. Heat oven to 350ºF. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
  2. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
  3. Bake at 350ºF for 35 to 45 minutes or until knife inserted in center comes out clean.