Chile Relleno Casserole

Another jewel from the St. Andrew’s Cookbook.  This is my godmother, Tia Melody’s, recipe, but Mama Kay submitted it to the cookbook.  Whole green chiles are key — the diced ones will not work.  For non-Texans, this is a problem.  Wal-Mart is (unfortunately) the only place I’ve been able to find them in North Carolina, but the perk is they do come in one pound cans (pictured left).  In Texas I usually buy 5-6 of the tiny Old El Paso cans.  I like the casserole most at room temperature, but it’s also good cold.

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Chile Relleno Casserole