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
¾ tsp. salt
2 cups milk
1 cup Bisquick
- Heat oven to 350 F.
- Melt margarine in a 9×13-inch baking dish. Arrange chilies in a layer over the bottom of the dish. Cover with cheese
- Blend eggs, salt, and milk with Bisquick mix. Pour over cheese.
- Bake for 35 to 40 minutes or until golden brown.
Gluten-free variation: instead of Bisquick, use a gluten-free all-purpose baking mix.