Charles Gifford wrote:

> "Crone" > wrote in message
> ...
>
>>I know this is not a traditional way of preparing the above food but I
>>need to serve a large number of people and a one by one thing would be
>>too much work. I only have one housekeeper to help me out.
>>A tasty casserole would be ideal. I have had them but don't have a clue
>>as to the preparation.
>>Any suggestions appreciated.
>>We will also have tacos beef, pork type.
>>All the side dishes and a large pot of beans de Olla`
>>Dessert will be flan and fresh fruit.
>>thank you.
>
>
> Here are three for you. When I make it I use the first recipe.
>
> Charlie
>
> WILLI'S CHILE RELLENOS CASSEROLE
>
> Source: Willi Aragon
>
> Cheddar cheese
> Monterey jack cheese
> large can whole green chiles
> 3 eggs
> a little 1/2 and 1/2 (light cream) or milk
>
> Tear chiles in half and seed them. Slice the cheeses into about 1/8-inch
> thick slices. In a cooking spray-coated 1.75 to 2 qt. casserole, layer
> chiles then both cheeses and repeat using all the chiles and cheese ending
> with cheese.
>
> Beat eggs and some milk. Pour over the chiles and cheeses, lifting with a
> fork to get all around. Bake at 350F for about 20 to 30 minutes.
>
>
> CHILE RELLANO CASSEROLE
>
> Source: unknown
>
> 1 small can whole Ortega chilies
> 1/2 lb. jack cheese (or Cheddar, mozzarella or a combination)
> 2 eggs, beaten
> 2 cups milk
> 1/2 cup flour
> 1 tsp. salt
>
>
> Remove seeds from chilies and line the bottom of a flat type casserole.
> Grate cheese and spread over chilies. Mix the other ingredients and pour
> over chilies and cheese. Bake 1 hour at 350F.
>
> CHILE RELLENO CASSEROLE #3
>
> Source: unknown
>
> 12 oz. canned whole green chiles
> 8 oz. shredded Jack cheese
> 8 oz. shredded sharp Cheddar cheese
> 4 egg whites
> 1 cup evaporated milk
> 3 tbs. cornstarch
> 8 oz. enchilada sauce
>
>
> Preheat oven to 350. Lightly grease an 8x8-inch glass baking dish. Drain
> chiles and remove seeds. Remove excess moisture with paper towels. Mix
> cheeses together setting aside 1/2 cup for top. Beat milk, egg whites and
> cornstarch together until smooth. Layer chiles, cheese and milk mixture.
> Pour can of enchilada sauce over top. Sprinkle reserved cheese over top and
> bake one hour or until done in the middle.
>
> Note: Unused portions reheat well in the microwave. Cover with vented
> plastic wrap to prevent splatters.
>
>
>
Thanks, I must say they all sound quite good. Before the party I shall
make each one and we will see which one appeals most to our tastes.
Kilty