Chile Rellenos Casserole

We lost wgt on our vacation & some would say because the food was boring.  Ha!  We don't have all the pics here but we had some imaginative meals to work around everyone's dietary needs.  No wheat, lots of meat!  Some avoided dairy, some avoided grain, some avoided sugar but we all embraced meat.

We started our vacation off right with eggs & kale.

Eating healthy = bacon sausage from the local store

Friday with Coconut Shrimp

Nothing says vacation like paper plates.

Chile Rellenos Casserole

PARENTS magazine - August 1985

6 green chiles, roasted, peeled, & seeds removed (or 8 oz. can, if you're lazy)

2 1/2 cups water

1 cup rice

1 lb. lean beef, cooked

1 can enchiladas sauce (used green chile sauce)

1 c. zucchini, shredded

6 sticks of Jack Cheese

3/4 c. shredded Jack Cheese (we always add more)

6 eggs, separated

6 T. flour (used coconut flour)

Combined cooked rice, hamburger, zucchini, enchiladas sauce.  Spoon into bottom of 9" x 13" casserole pan.

Arrange Jack Cheese stuffed chiles on top of rice mixture.

Cook uncovered, 10 mins @ 375 degrees F.

Meanwhile beat egg whites to peaks.  Combine egg yolks, 2 T. water, & flour then fold into whites.

Spoon over casserole, sealing edges with egg mixture.  Bake 15-20 mins. until golden brown.

Okay, so we indulged in some Sheridan's Frozen Custard.