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CHILI RELLENOS CASSEROLE 3 (7 oz.) cans whole green chillies 1 lb. sharp Cheddar cheese, grated 1 lb. Jack cheese, grated 1 large can evaporated milk 4 eggs 3 Tbsp. flour 2 small cans tomato sauce Remove seeds from chillies. (Give chillies a quick swish in water to wash a little of the hot juice off, not much though.) Flatten half of the chillies on bottom of oiled 9 x 13 x 2-inch casserole dish. Cover with 1/2 of the grated cheeses. (If you do not want to grate the cheese, slice thin and layer.) Make another layer of chillies and cheese. Mix milk, eggs and flour and pour over all. Bake 1 hour at 325 degrees, covered. After 1 hour, remove from oven; add tomato sauce. Return to oven and bake 1/2 hour more at 325 degrees, uncovered. Let stand 20 minutes and serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |