What is Chile Relleno Casserole? It is all cheesy, chile-y, yummy goodness!
You may be asking yourself, “What does Chile Relleno Casserole, no matter how yummy, have to do with Food Storage?” Well, I’ll tell you. To “find” money for food storage in my regular grocery budget, I need to use all the food we buy and not waste anything if I can avoid it. It also requires me to adapt recipes and make do with what I have rather than buy specialty items unless I can use them in several recipes. I make this with my leftover sourdough bread, stretching my food buying dollar.
Now, onto one of my favorite recipes, EVER!!
My dear friend, Karen, shared this recipe with me a couple of years ago, and I have made it dozens of times! It is so yummy and so forgiving! I really wanted it today, so I could use my leftover wheat sourdough sandwich bread, but I was out of Monterrey Jack cheese. I adapted and used what I had instead: swiss and sharp cheddar.
Without further ado, let me give you the recipe, then I’ll show you the step-by-step.
Chile Relleno Casserole By Karen
Butter or margarine
2 cups of milk (or half and half, evaporated milk, or cream)
1 can diced green chiles
1 pound Monterrey Jack cheese, shredded
Butter sourdough bread on both sides and lay flat in a 9×13 pan. Fill all the space in the pan. Whip 4 eggs and 2 cups of milk until well combined and fluffy. Add one can of chile peppers (it’s not necessary to drain it).
Put shredded cheese on bread and pour egg mixture over the top so it is evenly distributed. Bake at 350 degrees for 30 minutes (or until done).
Here’s how I made mine today!
I popped it in the oven and VOILA!
Now it’s your turn.
How do you adapt your favorite recipes to “make do” with what you have in your home?
Don’t be shy! Comment away!