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Chile Relleno Casserole

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“From my good friend, Karen Lopez.”
READY IN:
40mins
SERVES:
12
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter both sides of sourdough bread. Lay in bottom of 9x13 dish. Sprinkle with cheese.
  2. In a bowl, mix eggs until frothy. Add milk. Mix until combined. Add can of chilies (do not drain). Stir to combine.
  3. Pour over top of bread, ensuring the chilies are distributed evenly. Let sit for 5 minutes.
  4. Cook for 30 minutes in a 350 degree oven.

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