Canned crescent roll dough is the building block for some of the best shareable dishes. It’s the fundamental ingredient in turnovers, baked brie, pinwheels, stuffed rolls, and party-pleasing crescent rings. In other words, if you need to make a crowd-pleasing dish that’s easy to share and put together, canned crescent dough is the secret weapon you need to keep stocked. Scroll through the gallery for our best-loved crescent roll appetizers. Once you serve these at a party, your guests will want to eat them again and again.
n my opinion, September marks the true beginning of casserole season. Growing up on the East Coast, this is the month when the crew necks come out, the air turns crisp, and appetites start leaning toward warm, comforting meals.
Allrecipes contributor CLARISSA2 delivers the perfect recipe for this seasonal shift with a Chili Relleno Casserole—a cozy, cheese-filled bake that’s just right for cooler nights or whenever you’re craving something satisfying.
Chiles rellenos, a classic Mexican dish, is traditionally made by stuffing fresh or dried poblano peppers with cheeses like ueso panela, Queso ranchero, or Chihuahua, dipping them in a light batter, and frying until golden. Clarissa’s version captures all the cheesy, slightly spicy essence of the original, but skips the frying in favor of an easy oven-baked casserole.
With hundreds of five-star reviews, it’s become a cold-weather favorite in the Allrecipes community—and one we think you’ll come back to again and again, too.
How to Make Chili Relleno Casserole
You only need eight ingredients—canned whole poblano peppers, Monterey Jack and Cheddar cheeses, eggs, evaporated milk, all-purpose flour, milk, and enchilada or tomato sauce—to make the recipe. Simply layer everything in a baking dish, slide it into the oven, and let it bake until it transforms into a gooey, warm casserole.
Tips, Tricks, and Variations
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Scroll through the comments on this Chili Relleno Casserole recipe, and you’ll find plenty of creative ways to upgrade and enjoy it. Here are some options:
Add extra protein. To make the dish more filling, sauté ground beef or shred some rotisserie chicken, then layer it in with the other ingredients before baking.
Swap the poblano. If canned poblanos aren’t available, try using canned hatch chiles or jalapeños instead. Fresh poblanos also work well—just roast them first to bring out their flavor and soften them before adding them to the casserole.
Get creative with the cheese. While the recipe calls for Cheddar and Monterey Jack, you can swap them out to better reflect the traditional version of chiles rellenos. Try using Queso panela, Queso ranchero, or Chihuahua.
Serve it with hearty sides. Readers love repurposing this casserole as leftovers by pairing it with rice, scooping it up with tortilla chips, or stuffing it into a burrito for an easy, next-day meal.
Sweater weather calls for cozy comfort food dinners that’ll warm you up from the inside out. That’s why we’ve rounded up 20 of our most delicious fall casseroles that come together easily in your trusty 9×13-inch pan. From classic chicken and rice suppers to hearty pasta bakes, you’ll want to make these crowd-pleasing recipes all season long.
When it comes to slicing onions, there is no middle ground for me when it comes to onion tears. For some reason, I always get an extreme case. This has been the case my entire life, with any type of onion, and it happens every single time. It makes for some awkward moments in the kitchen. My eyes completely well up at a rapid pace, and I truly can’t see a thing. I need to pause everything, give my eyes a serious pat down with cold paper towels, and then grab tissues for my runny nose.
I’m not sure if this condition is genetic, scientific, or if onions just know I’m already a big cry baby by nature. But when I know I’m going to have to slice an onion, I can feel it staring at me from my produce bowl, like it’s waiting to attack. I’d be lying if I said there haven’t been moments where mascara is involved, where I’ll ditch the onion all together and find a replacement in order to avoid the drama. This is why I was so incredibly relieved when I finally discovered a trick to prevent onion tears that actually works. The curse has been broken, and now it’s my duty as a cook and writer to spread the word!
Fall just wouldn’t be the same without all the cozy, crowd-pleasing bites we get to enjoy during the season’s gatherings. Whether you’re heading to a tailgate or hosting a dinner party, a spread of easy appetizers is the perfect way to get things started—without stealing the spotlight (or your time) from the main course. That’s why we’ve rounded up 15 lazy fall appetizers that keep it simple with minimal ingredients and quick prep. From warm dips to wings to roasted veggie snacks, these are the starters you’ll turn to again and again.
My grandmother’s hamburger casserole is classic comfort food! Featuring ground beef, noodles, and a creamy cheese sauce, this simple recipe dates back to the 1940’s. You can tweak the amount of cheese and sour cream depending on what you’ve got in the fridge — it’ll still turn out great!
