Chile Relleno Casserole | TheFencePost.com
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Chile Relleno Casserole

Tamra Palmer • Elizabeth, Colo.

  • 1 lb. Whole green chilies
  • 1 lb. Monterey Jack cheese, cut in 1/4-inch strips
  • 1/2 lb. Cheddar cheese, grated
  • 5 large Eggs
  • 1/4 c. Flour
  • 1 1/4 c. Milk
  • 1/2 t. Salt

Preheat oven to 350 degrees. Rinse seeds from chilies with cold water, dry with paper towel. Open chilies, place Monterey jack cheese inside and close. Beat eggs, gradually add flour until smooth, add milk and salt thoroughly. Arrange half of the chilies in well greased 9-by-13-inch baking dish. Sprinkle with half the cheddar cheese. Repeat layers with Cheddar cheese on top. Pour egg mixture over all. Bake uncovered 350 degrees for 45 minutes or until knife comes out clean. Let it set for 5 minutes before cutting.


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Beef Casserole

Chris Bryant, Johnson City, Tenn.

  • 1-1/2 lbs. Stew beef
  • 1 medium Onion, sliced
  • 4 Carrots, sliced
  • 5 or 7 Potatoes, sliced
  • 2 Tbsp. Sugar
  • 2 Tbsp. Cornstarch
  • 1 (12 oz) can V-8 juice
  • Salt and Pepper to taste

Cut meat in small pieces, cutting off fat. Put meat into greased casserole dish. Add a layer of onion, a layer of carrots and a layer of potatoes. Add salt and pepper to taste. Sprinkle with sugar and cornstarch. Pour V-8 juice over top and cover casserole tightly with foil. Bake at 250 degrees for 4 hours.


Send your recipes, name and address to: The Fence Post, P.O. Box 1690, Greeley, Colo., 80631
or e-mail editorial@thefencepost.com