Dump and Bake Meatball Casserole


  • 14 ounces whole green chiles, canned (2 – 7 ounce cans)
  • 3/4 pound jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1½ cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Spray a 9×9 inch baking dish with non-stick spray.
  2. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
  3. Sprinkle chiles with HALF of the grated jack and cheddar cheeses.
  4. Add remaining green chiles in another layer on top of the cheese. Top with the remaining jack and cheddar cheeses.
  5. In a small bowl, whisk together eggs, flour, milk, and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
  6. Bake the casserole (uncovered) at 350 degrees Fahrenheit for 30-35 minutes, until golden brown on top.
  7. Remove the dish from the oven and transfer it to a wire rack. Let it cool and firm up for a few minutes.
  8. Slice the casserole with a sharp knife into 6 equal-sized pieces, and serve. A spatula works great for serving.

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