Wednesday, September 22, 2010

Casseroles and Sukkot

Can't think of what to make for Sukkot? Casseroles are a great way to serve a delicious meal rolled into one. Fewer serving dishes means less schlepping from kitchen to sukkah and back again. Chile Relleno Casserole, from the 1973 edition of "Flavored With Love", is a tasty recipe that I think you will enjoy under the palm fronds. This would pair nicely with a fresh salad, some fresh fruit and a chilled bottle of Pinot Grigio.

Chile Relleno Casserole (Dairy)

1/2 lb. jack cheese

1/2 lb cheddar cheese

2 cans (4oz.) mild green chiles

2 tsp. flour

1 can (8oz.) evaporated milk

2 eggs

1 can (8oz.) tomato sauce

Dice cheeses in large cubes and combine (shredded would also work). In a 9'x9'x2' casserole, place a layer of cheese, a layer of chiles and a layer of cheese. Mix flour with a small amount of the milk and add to slightly beaten eggs. Add remaining milk. Pour over cheese and chiles.

Bake at 350 degrees for 30 minutes. Remove from oven. Pour tomato sauce over casserole; bake 10 minutes more. May be served hot or cold. Freezes well. Serves 6.

Other serving suggestions:

To make this casserole lighter in calories and cholesterol, replace one egg with two egg whites and use lowfat cheese.

Bon Appetit,


  1. My parents are joining us for brunch tomorrow. I was perusing my egg dish recipes and stumbled upon this! What a great and tasty alternative to the traditional breakfast casserole! Can't wait to try it.

  2. Sounds good. I just made a smoked salmon cheesecake for tomorrow night. Savory not sweet! Very curious to taste it!

  3. I've made a similar CA Kosher recipe to this for quite some time. Found it in CA Kosher. Just wonderful! Also works well with pepper jack cheese and salsa (omit jalapenos)