Chili
Rellano Casserole/Salad
Ann
Owens
1/21/15 I just made this and it came out very very
runny.Not pretty solid like it should be.
I"ll try and figure out what happened.
3 7oz. cans
whole
chilies
1 lb.
jack cheese, grated
1
lb.
sharp
cheddar, grated
(reserve
1/2 c.)
3
eggs
3
Tsp.
flour
13 1/2
oz.
evaporated milk
15
oz.
tomato
sauce
Remove seeds from chilies.
Layer 1/2 of the chilies in a 9 x
13
pan. Add 1/2 of the cheese. Repeat layers.
Beat eggs, add flour and milk and
mix. Pour
mixture over the chilies and cheese.
Bake 30 minutes at 350.
Spread tomato sauce on top and sprinkle
with the
remaining cheese.
Bake another 10 - 15 minutes.