Chile Cheese Casserole Recipes

Steps:

• In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

Steps:

• Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers., In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• In a bowl, add the chili and tomato sauce and stir to combine.
• Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
• Repeat until all ingredients are used, making sure the top layer is cheese.
• Cover and refrigerate for at least 3 hours, up to overnight.
• Preheat oven to 350˚F (180˚C).
• Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
• Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
• Bake for 30-40 minutes, or until cheese is melted.
• Cut and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Steps:

• In a large bowl, whisk the eggs.
• Add the flour, baking powder and salt, and whisk to combine.
• Add all remaining ingredients. Stir well.
• Pour into 9x13 sprayed casserole dish.
• Bake at 400* for 10 minute REDUCE HEAT to 350*.
• Continue to bake 35-40 minute
• Serve hot cut into squares. Enjoy, Koechin.

Steps:

• Preheat oven to 350°.
• Mix sour cream, green onions and chilies.
• Season rice with salt and pepper.
• Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
• Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
• Repeat layers starting with rice and ending with cheese.
• Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
• This can be assembled ahead and baked when ready.
• Increase baking time if refrigerated, covering the top with foil if it browns too quickly.