The Organizing Junkie has a new button…isn’t it cute? Be sure to check out her site on Mondays for menu plans (and add yours, too!) or other days for organizing tips.
Monday:
- baked turkey breast
- garlic mashed potatoes
- green beans
- salad
- deviled eggs
Tuesday:
- smoked sausage and fresh vegetable medley
- rice
- salad
Wednesday:
- turkey noodle casserole
- glazed carrots
- rolls
Thursday:
- dinner out with friends
Friday:
- chile relleno casserole (*recipe below)
- Spanish rice
- salad
This is a new recipe for me so I’ll have to let you know how it turns out.
Chili Relleno Casserole
Ingredients:
Enough canned, whole chiles or frozen, roasted whole chiles to cover bottom of dish
Monterey Jack cheese
Eggs
Milk
Flour
Cheddar Cheese
Paprika
Rinse and de-seed (canned chiles will already be seedless) chiles, pat dry. Cut a slit down the side of each chile, stuff with a slice of Monterey Jack cheese. Arrange in baking dish to cover the bottom. Beat eggs (I usually use 6-8, depending on the size baking dish) with 1/2 cup milk and 2 Tbsp. flour until smooth. Pour egg mixture over chiles. (It will soak down into the chiles and will not totally cover them. That’s OK. The egg will rise as it bakes and cover the chiles.) Top with grated cheddar cheese, and sprinkle with paprika. Bake 375 for one hour, or until egg is set in the middle. If you do not like your cheese to get brown, put cheddar and paprika on during the last 15 minutes of cooking, or cover with foil and remove foil during last 15 minutes.
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sounds yummy
Are you referring to the recipe? It sounds good to me, too. And a good way to use up the plethora of eggs trying to take over my refrigerator. I'll try to remember to post a review of the recipe.