Submitted by: Veronica Gantley
I have often brought this casserole to a friends in need. When someone is recovering from an accident, preparing for moving day, has a death in the family, is remodeling their kitchen. or tending to a sick relative, I love to help them out. I have never met anyone who will turn down a home cooked meal if offered.
Believe it or not there is a knack to bringing food to friends. Also if done with precision, it can ease the burden of our friends already stressful situation. There are a few things to consider to ensure that no problems arise.
First and foremost make sure your friend is in agreement to the arrangement. Keep in mind that spicy food is not good for breast-feeding moms. Make sure you deliver it hot, unless you have discussed ahead of time to drop it of cold and give her step by step instructions on how to heat it up. Agree on a time and stick to it. Make sure you are not late. Also if it is a kitchen remodel and she doesn’t have a sink, it would be great if you included plates, napkins and cutlery.
Either way your friend will be glad you helped her out.
Chiles Rellenos Casserole
- 1/2 lb ground beef
- 1 cup chopped onions
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 16 oz can refried beans
- 2 4.5 oz cans chopped green chiles
- 1 cup shredded Colby-jack cheese
- 1 cup whole corn
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 teaspoon hot sauce
- 4 large eggs
- red onion and cilantro slices for garnish
- Preheat oven to 350.
- Cook ground beef in a skillet over medium high heat until brown. Add onions and cook until onions are soft, another 5 minutes. Remove skillet from the heat and add cumin, oregano, garlic, salt, pepper and refried beans. Stir well.
- Arrange half of green chiles in a 11 x 7 inch baking dish. Top with 1/2 cheese. Spoon mounds of ground beef mixture onto cheese. Leave a 1/2 inch border along the edge of the dish. Top with the corn. Arrange remaining green chiles over corn, top with remaining cheese.
- Combine flour and salt in a medium bowl. Gradually add milk, hot sauce and eggs. Stir with a whisk until blended. Pour over casserole.
- Bake casserole for 1 hour and 15 minutes, or until set.
- Let stand 5 minutes before serving.
- Garnish with onion slices and cilantro.
Direct link to Veronica’s recipe