How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Chile Rellenos Casserole

4.5 by 11 people
Rate me!
  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins 450°F
  • Stand: 5 mins

Chile Rellenos Casserole



  1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese.
  2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.
  3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.

From the Test Kitchen

Low-Fat Chile Rellenos Casserole:

Prepare as above, except use reduced-fat Monterey Jack cheese with jalapeno peppers (or reduced-fat plain Monterey jack cheese plus 2 teaspoons chopped jalapeno peppers) or reduced-fat Mexican-blend cheese. Substitute 3/4 cup refrigerated or frozen egg product (thawed) for the eggs and fat-free milk for the milk.

Nutrition Facts per serving: 207 calories, 9 g total fat (6 g sat. fat), 30 mg chol., 569 mg sodium, 15 g carbo., 1 g dietary fiber, 18 g pro.

Daily Values: 25% vit. A, 213% vit. C, 38% calcium, 15% iron

Exchanges: .5 starch, 1 vegetable, 2 Lean Meat

Nutrition Facts (Chile Rellenos Casserole)

    Per serving:
  • 286 kcal cal.,
  • 18 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 206 mg chol.,
  • 466 mg sodium,
  • 14 g carb.,
  • 1 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...