Non-stick spray
1 Lg can of whole green chilies
Shredded Monterey Jack Cheese
1C BisquickÒ
1 Egg
1 16oz Can of stewed tomatoes
1 16oz can Condensed Beef Barley Soup
A Pinch of Paprika to taste
BOTTOM LAYER
1. Spray a casserole dish with a thin layer of a non-stick spray.
2. Take one of the whole green Chile and split it in half cleaning it of its seeds. Make one layer on the bottom of the dish until you can no longer see the dishes bottom.
3. Take a handful of cheese and evenly spread over the chilies. Make sure it’s a very thin layer or you are going to taste more cheese then chile.
REPEAT this until all the chilies are gone.
TOP LAYER
Blend BisquickÒ, egg and milk until a thin sauce-like consistency.
Pour a VERY THIN layer over the bottom layer.
IMPORTANT NOTE: This top layer will thicken so make sure that your bottom layers are much greater than the sauce you pour on top. I’ve made it before to where the top layer ran into the bottom layer and it made it a bread consistency and you don’t want that. You want a casserole consistency with a bread-like topping.SAUCE
1. Blend together the stewed tomatoes and condensed beef barley soup.
2. Add a dash of Paprika.
3. Put in a sauce pan and heat up prior to serving the Chile Releno Casserole.
Cook casserole for about 30 minutes at 350 degrees. Spoon onto a plate and serve with sauce on top.
1 comments:
So my sister-in-law and I were enjoying our dinner above while watching Mama Mia and she is mmmmm'g the whole way through. She finally asks "where'd you get the recipe?" I looked at her puzzled and said "YOU!"
She made it once and I always made it thereafter. It's been awhile since I've made this recipe. I forgot how good it is.
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