Chile Relleno Casserole

I love this recipe! First, it's simple. Second, it requires very few ingredients, most of which we will all have in our pantries already. Third, it's versatile. It can be served for breakfast, brunch, or supper. It can be made with or without meat, and tastes great either way. It's easily doubled or tripled, freezes well, and is very economical. Try it!

Ingredients:

2/3 lb. Monterrey Jack cheese, grated (can substitute Colby Jack, Mild or Sharp Cheddar)
1 can whole green chiles, drained
2 eggs, beaten
1 cup milk
1/4 cup flour
1/2 cup cracker crumbs, crushed (I usually use saltine crackers.)

Preheat your oven to 350. Grease an 8x8 baking dish. Then layer half the cheese and half of the whole chiles. Mix the eggs, milk, and flour. Pour half of that mixture over the chiles. Repeat the layers a second time, ending with the milk/egg/flour mixture. Top with cracker crumbs and bake 30 minutes.

Variation:
Add 1/2 a pound of taco meat to the milk/egg/flour mixture.

Serving Suggestions:

For breakfast, make the casserole without the taco meat. Serve a spicy breakfast sausage on the side.

For brunch, make with or without meat. Set out a tray of fresh fruit with fruit dip and two different types of muffins, scones, or both.

For supper, make with or without meat. Serve with beans and chips with homemade salsa or guacamole.

If freezing, assemble the casserole, but do not bake. Thaw before baking.

Written and submitted by Lindsey @ Penny-wise