Chili Rellenos Casserole

By Scrappin Broad

from Rosemary Ballard

Ingredients

• 2 4-oz. cans whole green chilies, flattened & seeds removed
• 1/3 lb. sharp cheddar cheese, grated
• 1 c evaporated milk
• 3 eggs
• 1/4 c flour
• 2 small or 1 lg can tomato sauce
• Monterey Jack cheese, sliced (2 pkgs)

Preparation

Step 1

1. In casserole dish (7 x 11") layer cheddar cheese and peppers.
2. Mix evaporated milk, eggs and flour in blender. Pour over cheese and pepper layer.
3. Bake 45 minutes at 300 degrees.
4. Remove from oven and top with Monterey Jack cheese slices. Pour tomato sauce over.
5. Bake 15 minutes.
Keeps well in warm oven.