Chile Relleno Casserole

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I’ve had this in my recipe list for a while. It turned out delightful and half a recipe worked great for our small family unit. (and a willing neighbor to try it)

I tried a combo of parmesan, mozzarella and cheddar cheeses. I would probably stick to just the cheddar next time.

I have whole hatch chilies prepped and ready in the freezer, but apparently they also come in cans.


This was a fantastic recipe, easy and delicious!

In the fall when the roasted hatch chiles are ready, i prep a 1/2 bushel – some I chop and weigh into 4.5 ounce packages. Some i leave whole and in 3s or 4s into baggies. I just haven’t gotten used to the roasted skin, so i wash them all and rub it all off.

This recipe is half what is in the original. If you have a bigger group to feed, double the ingredients and use a 9×13 pan!