1 (10 ounce) can diced green chile peppers, drained
1 (15 ounce) can refried beans
1 (6 ounce) can tomato soup
1 cup sour cream
1 (4 ounce) can sliced poblano chile peppers, drained
1 (8 ounce) can diced tomatoes with green chile peppers
1 (5 ounce) can chopped black olives, drained
1 (8 ounce) can sliced green chile peppers, drained
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced green chile peppers
3/4 cup chopped fresh cilantro
1/4 cup chopped black olives
1/4 cup chopped green chile peppers
In a large bowl, mix the green chile peppers, refried beans, tomato soup, sour cream, poblano chile peppers, tomatoes with green chile peppers, black olives, green chile peppers and mushrooms. Cover and refrigerate for 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 2 quart casserole dish.
Bake in preheated oven for 1 hour. Remove pan from oven and let stand 15 minutes. Pour filling into casserole dish. Top with cheese. Sprinkle with parsley and serve immediately.