Green Chili Casserole

Green Chili Casserole

61
KGNEP 0

"This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often."
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Ingredients

40 m servings 137 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 746 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  2. 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.
  3. Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Reviews

61
  1. 75 Ratings

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Most helpful positive review

Great egg casserole. My Husband and I had it for dinner one evening and it was a great change from the norm. Next time I think I'll try the diced chili's instead so we won't even need a knife ...

Most helpful critical review

I used one 7 oz. can & one small can of chili peppers as I thought two 7 oz. cans seemed like a lot for 4 eggs. Anyway, the chile pepper taste was still overwhelming for us. Different strokes ...

Great egg casserole. My Husband and I had it for dinner one evening and it was a great change from the norm. Next time I think I'll try the diced chili's instead so we won't even need a knife ...

I have had this recipe for years. I use swiss Cheese instead of chedder. Another way I have used it was as an appetizer(cut into small bite-size pieces).

Made this for bruch as soon as it was sent to me. Very simple, very quick...but warning--very hot. We liked it but it needed the French bread and tropical fruit salad I served with it to mello...

I used this as a dinner side dish for something different. I used chopped chiles and added a layer of Swiss cheese on top of the chedder cheese. Then I sprinkled crumbled bacon on the mixture ...

We enjoyed this dish very much. However, it can't possibly provide eight servings. To serve four, I used 2 4oz. cans of whole chilis but kept everything else the same. Will definitely prepare...

I used one 7 oz. can & one small can of chili peppers as I thought two 7 oz. cans seemed like a lot for 4 eggs. Anyway, the chile pepper taste was still overwhelming for us. Different strokes ...

Awesome! I'm going to try it again with pie crust, like the previous poster recommeded. Yummy. I loved it, and I'm a vegetarian

I love this recipe. I also add thin slices of ham into the mix with each layer of green chiles. It turnes out great and is a low carb keeper.

I adapted this recipe slightly as follows and it was delicious. 7 oz can diced chilis 1 C shredded cheddar 1 C shredded mozzarella cheese 5 eggs 1/2 cup milk Salt and pepper to taste Combine t...