Chili Rellenos Casserole
From Kay Depew
3 -7 oz. cans of whole green chilies
1 lb. jack cheese, grated
1 lb. cheddar, grated - keep 1/2 cup aside (we use mild)
3 Tbsp. flour
13 1/2 oz evaporated milk (not sweetened condensed)
15 oz can tomato sauce (with bits if available)
1. Remove seeds from chilies. Layer ½ of the chilies on the bottom
9x13 pan. Cover with ½ of the cheese. Repeat layers.
2. Beat eggs and add flour and milk. Pour over chilies and cheese.
3. Bake @ 350 for 30 minutes.
Spread tomato sauce over top, sprinkle remaining ( ½ cup) cheese over top and bake another 10 – 15 minutes.