Main Dish Casserole Recipes: Chili Rellenos Casserole

Dec 29, 2006 After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4 oz of jack, 4 oz of cheddar, and about 1/2 cup enchilada sauce instead of the tomato sauce. My guests devoured this. Next time I'm adding a total of 4 eggs and a bit more flour to see if it gets fluffier. I'd like to try this with homemade roasted chiles even though the canned whole chiles tasted fine but I wouldn't use the diced chiles - discovered they are bitter, have too much juice, seeds, pieces of stem and ??? Yucky. Took longer to cook in the 8x8 pan (10-15 min. longer) and be sure to let it rest at least 10 minutes before serving. This is such a delicious recipe (despite all the changes) it still deserves 5 stars. *&$^@*&! I just reread the recipe and discovered it calls for a 5 oz. can (?) of evap milk. Hmmmmm. Maybe that is why so many reviewers eliminated the regular milk and just used a can (12 oz) of evap milk. That's what I did and it turned out fine. Pays to read the fine print!

—SOCAL REINER 

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