🫑 Meatless Vegan Casserole: So Delicious 🫑

If you’re trying to reduce the meat in your diet, but still need some comfort food in your life, then you’re gonna love this meatless casserole. Featuring a vintage 1987 vegetarian recipe from the “Rock Creek Mobile Home Park” community cookbook contributed by Juanita Miller. Learn how to make Chili Rellenos Casserole with simple ingredients and step-by-step instructions. Plus, discover the vintage kitchenware used in this recipe, including Vintage Pyrex Pattern - Homestead from 1976, Vintage Bakeware - Pyrex Milk Glass Lasagna Pan #242 from 1950, and Vintage Serving Dish - Monax Petalware from 1930.
Recipe:
• 1 c. half & half
• 1/3 c. flour
• 2 (4 oz.) cans whole chilies
• 2 eggs
• 1 lb. Monterey Jack cheese, grated
• 1/2 lb. cheddar cheese, grated
• 1 (8 oz.) can tomato sauce
Instructions:
Beat the half & half, eggs, and flour until smooth. Split the chilies; rinse out seeds and drain on paper towel. Mix the two grated cheeses. Reserve 1/2 for the top layer. In a 13 x 9 inch dish, make a layer of cheese, then chilies, and egg mixture. Pour tomato sauce over top and sprinkle with remaining cheese. Bake at 350°F for 1 hour and 15 minutes or until set.
Vintage 1987 Vegetarian Recipe
From the “Rock Creek Mobile Home Park” community cookbook
Contributed by Juanita Miller
Chili Rellenos Casserole
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