Green Chili Casserole in a Stoneware Baker May 29 2015

Here at Casa Sprinkle we love Chili Rellenos, but making them at home can be a bit work intensive. This recipe is easy enough for week nights, very satisfying and a perfect opportunity to show off this handsome Sprinkle Pottery baking dish.

Some might wonder whether stoneware is durable enough for baking and such. About the only rule is not to take it from one extreme to another, temperature wise.

Here is our trusty baker ready to go to work. A quick pass of cooking spray and it is ready for a layer of green chilis. We used a 28 oz can and had some leftover to make Pimento Green Chili Cheese Spread, but that is another story.

A couple of handfuls of cheese more chilis and then …

milk, eggs and flour whisked together and

poured over all before going into the oven for 25 minutes.


A layer of tomato sauce or enchilada sauce and back into the oven 15 minutes more.

Another layer of cheese  and under the broiler until the cheese bubbles.

 Isn’t that gorgeous?

The dish is pretty enough to put on the table on a trivet.

Once it is emptied it goes right into the dishwasher to prepare for its next assignment.

That was delicious!

Thanks for stopping by to look and give this a try if it sounds good to you.


Green Chili Casserole  - oven 350°

 ~ ingredient list ~

whole green chilis 2 7oz cans or more

12 – 16 oz grated mixed cheese such as cheddar and Monterey Jack

5 oz can evaporated milk

3 eggs

8 oz can tomato sauce or enchilada sauce