I love casseroles. To me, they’re a big dish of comfort. My husband? He’s not a fan at all. Something about not wanting to have all of his food mixed together that I never quite understood. When I saw this recipe, I knew I’d love it. I wasn’t sure how my husband would receive it, though.

I made it on a night that he worked late. When we came home that night, he slopped some on a plate with a skeptical look. After a few bites, he told me, “You know, this tastes pretty good for something that looks like such a mess.” That is the closest thing to a glowing recommendation a casserole will ever get from him – I’ll take it.

Chiles Rellenos Casserole
(from Cooking Light)
Serves 4-6

1/2 lb. ground chicken
1 c. chopped onion
1 3/4 t. ground cumin
1 1/2 t. dried oregano
1/2 t. garlic powder
1/4 t. salt
1/4 t. pepper
1 (16-oz.) can refried beans
2 (4-oz.) cans whole green chiles, drained and cut lengthwise into quarters
1 c. shredded colby-Jack cheese
1 c. frozen whole kernel corn, thawed and drained
1/3 c. all-purpose flour
1/4 t. salt
1 1/3 c. skim milk
1/8 t. hot sauce
2 eggs, lightly beaten

Preheat oven to 350F degrees.

In a large skillet, cook the onion and chicken, breaking up, until chicken is browned and onions are softened. Stir in cumin, oregano, garlic powder, salt, pepper and beans. Set aside.

Spray an 11×7″ baking dish, with nonstick spray. Lay half of the chiles in the bottom of the dish. Top with half of the cheese. Spoon the bean mixture in, leaving a 1/4″ border around the outside of the dish. Top with corn, remaining chiles and remaining cheese.

In a medium bowl, whisk together the flour and salt. Whisk in milk and hot sauce until smooth. Whisk in eggs. Pour over casserole.

Bake for 65 minutes. Let stand for 5 minutes before slicing.