I cut this recipe out of the San Antonio Express Newspaper over 20 years ago. I hadn’t made it in years and decided to go ahead and make it for The Record staff. They liked it well enough to ask me to share. It’s quick and easy and can be served for breakfast or lunch. Enjoy.

TINA JAROSEK

Best Chile Relleno Casserole

INGREDIENTS

2 (7-ounce) cans whole, mild green chiles (I used a 15-ounce can of Hatch…