Tuesday, September 22, 2015

Extra Eggs Recipes - Chile Rellano Casserole

As many of you know, I have chickens. LOTS of chickens. One of the bonuses and sometimes quandaries, that goes along with this is LOTS of eggs! I have been developing 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 Mr MoonCat's) favorites. We pretty much eat this once a week when the girls are laying in abundance. Enjoy.

Chile Rellano Casserole

1/2 pound hamburger
1/2 pound ground sausage
1 cup chopped onion
3 cloves garlic, minced
2 cans (40z) whole green chilies, drained, seeded and divided
3 cups shredded cheddar cheese
6-8 large eggs
1/4 cup all-purpose flour
1 cup milk
½ tsp Salt
½ tsp Pepper
½ tsp Cumin

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. Once 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 chilies, 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.


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