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postheadericon Extra Eggs Recipes – Chile Relleno Casserole

Today’s offering for my Extra Eggs Recipes feature is a new favorite – Chile Relleno Casserole.
 
As many of you know, I have chickens. LOTS of chickens. One of the bonuses and sometimes headaches, that goes along with this is LOTS and LOTS of eggs!
I have been developing and trying quite the collection of egg-heavy recipes to help use up these lovely little presents I’m gifted with daily. This is one of my (and the hubby’s) favorites. We pretty much eat this once a week when the girls are laying in abundance. Enjoy.
Chile Rellano Casserole at Red Barn Blue Skies
 
Chile Relleno Casserole
 
Preheat oven to 350 degrees.
 
In a large skillet cook the sausage & hamburger together. Once browned, add the onion and garlic in with the meat. When onion is soft, drain the fat from the skillet and mix in salt, pepper and cumin.
 
Line a deep 13″x9″ baking dish with chilies split in half, save the remaining chiles for later; top with 2 cups cheese. Layer in the meat and top with remaining chiles,
chopped up; set aside.
 
Beat eggs with flour until smooth. Blend in milk. Pour mixture over meat in the casserole dish.
 
Bake uncovered for about 45 minutes until center is done. Sprinkle remaining 1 cup cheese on top.
 
Let stand 10 minutes before serving. Makes 6-8 servings.
 
A side note about the Chile Relleno Casserole – it freezes very well. I now make two at a time so I have some to use for freezer dinners.

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