Jan's Chile Rellenos Casserole
Tasty for any meal! Spice it up or keep it mild. Perfect for vegetarians and
super
easy to prepare.
Arrange in a buttered 1 1/2 qt. casserole dish:
1 can (4 oz.) whole green chiles (seeds removed)
1/4 lb. Monterey Jack cheese (cut into squares)
Beat: 4 eggs until thick & foamy
Add: 1/3 c. milk
1/4 c. flour
1/2 tsp. baking powder
Beat well and pour over chiles and cheese. Sprinkle 1 c. shredded cheddar
cheese
on top and bake uncovered @ 375 degrees for 30 min. or until set.
Before casserole is done, pour small can tomato sauce and return to oven until
heated.
----- Original Message -----
From: Marilyn L DeWeese
To: [EMAIL PROTECTED]
Cc: [EMAIL PROTECTED]
Sent: Tuesday, February 20, 2007 8:44 PM
Subject: [RecipesAndMore] TOFU & BROWN RICE CASSEROLE
TOFU & BROWN RICE CASSEROLE
4 1/2 tsp. oil
1 1/2 tbsp. butter
1 1/2 onions, thinly sliced
1 c. cooked brown rice
12 oz. (1 block) tofu, drained well
1 tsp. salt
1 c. milk
1/4 c. bread crumbs
2 oz. white cheese, grated
Preheat oven to 350 degrees. Heat butter and oil in large skillet. Sauté
onion until slightly browned. Add brown rice, then tofu. Sauté 2 minutes. Add
salt. Place tofu-onion mixture in greased casserole. Pour in the milk, then
sprinkle with bread crumbs and cheese. Bake 15 to 20 minutes or until well set.
Enjoy.
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