Mushroom Chile Relleno Casserole The Best Recipes

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Mushroom Chile Relleno Casserole

"This mushroom chile relleno casserole is great as side dish or breakfast."

Ingredients :

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup seeded and minced sweet peppers
• 1/2 cup minced green bell pepper
• 1/2 cup chopped fresh mushrooms
• 1 (16 ounce) can chopped green chiles, or to taste
• 1/2 cup stewed tomatoes with juice, chopped
• salt and freshly ground black pepper to taste
• 1 1/2 cups soy milk
• 5 eggs
• 1/2 cup all-purpose flour
• 2 tablespoons minced cilantro
• 1/8 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1 cup shredded Cheddar-Monterey Jack cheese blend

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H27M

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Melt butter in a skillet over medium-low heat. Add garlic; stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes; cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
• Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
• Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
• Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

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