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Chile Rellenos Casserole

8 servings

What You Need

1 large onion, finely chopped
1 clove garlic, minced
1- 1/4 lb. lean ground beef
2 cans (8 oz. each) tomato sauce, divided
1/4 cup A.1. Original Sauce
1/2 cup coarsely chopped PLANTERS Pecans
1/2 cup raisins
8 large poblano chiles, roasted, peeled, seeded and deveined
8 KRAFT Singles
4 eggs, separated
3 Tbsp. KRAFT Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)


Serving Size 1 serving
Amount per Serving
Calories 330.00kcal 330.00kcal
Fat Cal 0
Total Fat 18.00g
Saturated Fat 7.00g
Trans Fat 0.50g
Cholesterol 155.00mg
Sodium 810.00mg
Total Carbohydrates 19.00g
Dietary Fibers 4g
Sugars 12.00g
Protein 23.00g
Vitamin A 10% • Vitamin C 25% • Calcium 25% • Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Chile Rellenos Casserole

Make It

Heat oven to 375ºF.
Cook and stir onions and garlic in large nonstick skillet on medium heat 5 min. Add meat; cook 8 min. or until evenly browned, stirring occasionally. Stir in 1 can tomato sauce and A.1. Bring to boil. Stir in nuts and raisins; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
Pour remaining tomato sauce into 13x9-inch baking dish. Carefully open chiles to flatten; place, bottom sides down, on work surface. Top each with 1 Singles and 1/2 cup meat mixture; roll up, starting at one short end. Place over sauce in baking dish.
Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Add egg yolks; beat on low speed just until blended. Stir in Parmesan and pepper. Spread evenly over chiles, sealing to all sides of dish.
Bake 30 min. or until top is golden brown and casserole is heated through.
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