Patty Kuchenski Recipe Collection
Jeff Kuchenski's Chile Relleno Cassarole

1 lb. ground beef, browned with salt, pepper, garlie salt and 1/2 onion, chopped

2 cans whole green chilies (or Green chiles (roasted Hatch New Mexico work great!) I used two layers, about 10 each layer

1 can green chilies, chopped
longhorn cheese
4 eggs

1 1/2 cups milk
1/4 cup flour
red pepper

Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper. (or omit)

In a casserole dish, place whole green chiles on the bottom.
Top with cheese, then meat.
Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish.
Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown.

Recipe Contributed by Mary Ann