Mushroom Chile Relleno Casserole

Baked mushroom chile relleno casserole is easier and lighter than the traditional and just as delicious, maybe more if you love mushrooms.

• Preparation Time: 20 mins
• Cooking Time: 57 mins
• Total Time: 1 hr 17 mins
• Calories: 401 Calories

Ingredients

• 5 eggs
• 2 tablespoons butter
• ½ cup all-purpose flour
• 1 cup shredded Cheddar-Monterey Jack cheese blend
• ½ cup chopped onion
• 3 cloves garlic, minced
• salt and freshly ground black pepper to taste
• ⅛ teaspoon ground cumin
• 1 ½ cups soy milk
• ⅛ teaspoon dried oregano
• ⅛ teaspoon chili powder
• ½ cup minced green bell pepper
• ½ cup chopped fresh mushrooms
• 2 tablespoons minced cilantro
• ½ cup seeded and minced sweet peppers
• 1 (16 ounce) can chopped green chiles, or to taste
• ½ cup stewed tomatoes with juice, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.