Chile Relleno Casserole

Chile Relleno Casserole

This past week has been one of grief, reflection, and a lot of reminiscing.  I’ve been in California since I got the news that my grandfather passed away.  Amidst preparing for his funeral the family is also preparing to sell the house that my grandparents have lived in for the past 60 years.

THE house.  You know, the one that everyone gathered in during holidays.  We’ve celebrated countless birthdays there, rejoiced as each new baby arrived, and I’m sure there were tears shed in that home too I just can’t think of many instances at the moment unless you want to include the passing of my grandpa.

Chile Relleno Casserole

To say it has been a time for quick comfort food is the understatement of the century.  There are numerous changes coming for my family so falling back on reliable recipes like this Chile Relleno Casserole from my mom make dinner quick, easy, and incredibly comforting.  My mom learned this recipe back when she was taking home ec in high school…so, like 10 years ago right maaa!?

Chile Rellenos Casserole

Chile Rellenos Casserole


  • 1 - 4 oz can whole green chiles
  • 1 cup shredded cheese, cheddar or mexican blend
  • 1 large egg
  • 1 cup milk
  • 1/4 cup flour
  • 1 teaspoon salt


  1. Preheat oven to 350°
  2. Spray a glass pie dish or 8x8 baking dish with nonstick cooking spray.
  3. Cut the chiles in half and lay out on the bottom of the dish side by side.
  4. Sprinkle with cheese.
  5. In a medium bowl mix the egg, milk, flour, and salt until smooth. Pour evenly over the chiles and cheese.
  6. Bake for 30-40 minutes or until set. Cut into squares and serve.


  1. Oh dear Krista, I’m so sorry for your loss. Totally praying for comfort for you and your family. This casserole looks delish! My sister-in-law makes one like this but it has like 8 eggs in it, very breakfast-y like. I can’t wait to try yours! :)

  2. Nutmeg Nanny says:

    I’m so sorry for your loss, sending positive thoughts to you and your family.

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