Chile Relleno Tofu Casserole
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Chile Relleno Tofu Casserole
  Tofu    Casserole    Chiles  
Last updated 6/12/2012 1:14:22 AM. Recipe ID 43234. Report a problem with this recipe.
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      Title: Chile relleno tofu casserole
 Categories: Casserole
      Yield: 8 Servings
 
      7 oz Whole green chilies
 14 1/4 oz Firm tofu; drained
    3/4 lb Shredded monterey jack
           -Cheese
    3/4 lb Shredded sharp cheddar
           -Cheese
      7 oz Diced green chiles
      6    Eggs or equivalent
           -Scramblers
     12 oz Evaporated milk
      1 c  Salsa
 
  Split whole chiles lengthwise.  Remove seeds and lay flat in bottom
  of a 13x9-inch oven dish.  Place Tofu on papper towel and gently
  squeeze out excess moisture. Crumble and blend half the Tofu with
  Jack cheese. Add the remaining half to the Cheddar cheese. Top chiles
  with a layer of Jack-Tofu mixture. Follow with a layer of
  Cheddar-Tofu mixture. Add a layer of diced green chiles. Repeat
  layers until cheese mixtures and chiles are allused. Beat eggs with
  evaporated milk. Pour over the cheese-Tofu layers and chiles. Spread
  top of casserole with salsa. Bake in a 350 degree oven for 45
  minutes. Makes 8 to 12 servings.
  
  Date: Tue, 25 Jun 1996 13:45:15 -0700 (PDT)
  
  From: PatH 
  
  




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Recipe ID 43234 (Apr 03, 2005)

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