Great served with salsa over the top too.
INEXPENSIVE DINNER that the whole family will love * This makes about 3-4 servings, but can be doubled & baked in a 9x13" pan for 6-8 servings ~ or cut in half & baked in a 9" loaf pan for 2 servings
CHILI RELLENO CASSEROLE
4 slices white bread, with crusts or crusts cut off
2 cups grated cheese (I like Mexican blend, but whatever is fine)
4 oz. diced green chilies (canned)
2 cups milk (any kind ~ I like unsweetened almond or cashew milk)
1 tsp EACH dry oregano AND dry mustard, AND chili powder
1/2 tsp EACH cumin powder AND garlic powder AND pepper AND smoked paprika
1 tsp Kosher salt
Spray your pan with non-stick buttery spray. Butter one side of each slice of bread and arrange, buttered side down, in 7x11” pan (may need to cut bread to fit). Sprinkle evenly with cheese. Spread chilies over cheese. Beat eggs with milk and spices until well blended. Pour over cheese. Cover and chill at least 4 hours (or overnight).
Bake uncovered in 325 oven for about 50 minutes, or until lightly browned. Let stand about 10 minutes before serving. Cut in squares. Serves 3-4 (can be doubled and put in 9x13” pan)
You can serve with salsa, if you want. This recipe is very “forgiving”; you can adjust the spices as you want. You could also add 4 oz. of chopped/sliced black olives to the egg mixture if you want. …
I like this with a green salad and/or citrus fruit salad.