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Sunday recipe: Donna’s Chili Rellenos Casserole

Looking for an easy dish for New Year’s morning breakfast or dinner later in the day?

This recipe is a snap.

It comes from a collection of recipes published by the Woman’s Club of Cypress (PO Box 169, Cypress CA 90630; www.wccypress.org). Carol Marsh recommended the recipe, but it originates with her friend, Donna.

Donna’s Chili Rellenos Casserole

Serves 4 to 6

½ cup margarine (1 cube)
1 (7-ounce) can green chilies, diced
1 pound Monterey Jack cheese, shredded
3 eggs
¾ tsp. salt
2 cups milk
1 cup Bisquick

  1. Heat oven to 350 F.
  2. Melt margarine in a 9×13-inch baking dish. Arrange chilies in a layer over the bottom of the dish. Cover with cheese
  3. Blend eggs, salt, and milk with Bisquick mix. Pour over cheese.
  4. Bake for 35 to 40 minutes or until golden brown.

Gluten-free variation: instead of Bisquick, use a gluten-free all-purpose baking mix.