Cheesy Chile Rellenos Casserole

Cheesy Chile Rellenos Casserole
  • Medium
  • 1 Hour 5 Minutes
  • Cheese
  • Serves 6
  • Casserole

Ingredients

  • 1 tbsp (15 mL) margarine or butter
  • 1 cup (250 mL) chopped onions
  • 2 cans Old El Paso* Chopped Green Chiles, drained
  • 1 1/2 cups (375 mL) shredded Cheddar cheese
  • 1 1/2 cups (375 mL) shredded Monterey Jack cheese
  • 3 eggs
  • 3/4 cup (175 mL) sour cream
  • 1/4 to 1/2 tsp (1 to 2 mL) crushed red pepper flakes
  • 1 cup (250 mL) chopped seeded tomato

Preparation

  • 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.
  • In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
  • Bake at 350ºF for 35 to 45 minutes or until knife inserted in center comes out clean.