A week ago today, my 7th Blogiversary contest winner, Nancy Bull, came over and we cooked her favorite recipe together.

I asked Nancy to send me the recipe ahead of time so that I could purchase the ingredients and get set up for our time together. Since this is an overnight recipe, I made one the day before and popped it in the oven when Nancy arrived.  She brought a casserole dish with her, I pulled another one from my cupboard and we each made a pan of Nancy’s Chili Rellenos.

Since Nancy was my guest blogger, I asked her to write up a little something about the dish:

“We’ve been making this dish for probably 25 years or more.  My mom found the recipe in a church cookbook and thought it would be a great breakfast casserole for Christmas morning.  Every Christmas Eve, after cleaning up from dinner, all the Bull girls gather in the kitchen to make the casserole(s) for the next morning.  Thank goodness it’s so easy because by the time we get to this, there have been festive beverages consumed!  We pop it in the fridge for the night and bake it while we open presents on Christmas morning.  The family has grown over the years so now we make 2….leftovers are never a problem!

 

I hope you enjoy it as much as we have over the years!  Cheers!

Nancy”

This recipe could not be easier. In fact, Nancy was a little embarrassed about this at first, be I assured her that people, my followers included, LOVE easy-breezy recipes. And you can rest assured – this one is a winner! I know, because the two of us enjoyed it for dinner that night and I had some for breakfast the next morning. Just as good the next day!

A few notes: Nancy’s recipe called for a 4-ounce can of diced green chiles. I only had 7-ounce cans. Nancy said that we should use the 7-ounce cans – the more the better. Good idea! The recipe called for garlic powder, but I didn’t have any, so I used a mini-chop and ground-up dried minced garlic to make my own powder.

Since I actually made two pans, the one Nancy and I enjoyed and the one I made with her, I asked her if the cooked dish could be frozen. She said they never have had any leftovers, so she didn’t know. I was leaving town the next day, so I baked my second pan, let it cool, then refrigerated it. Next, I removed it from the pan, then I double wrapped it in plastic, then wrapped that in heavy foil, and froze it. I pulled it out six days later, transferred it back into the baking dish, let it defrost in the refrigerator, and then reheated it in the oven.

The verdict: It does not freeze well. It was soggy and not even close to as delicious as it was when it was freshly baked.

Lastly, when the casserole comes out of the oven, it is puffy as all get out.

In the five minutes that it rests before cutting, it deflates. That’s natural and what is supposed to happen, so don’t fret.

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