Chile Relleno Casserole - cooking recipe

Ingredients

2 large cans whole Ortega chiles, sliced in halves and seeds removed
1/2 lb. Cheddar cheese, shredded
1/2 lb. Jack cheese, shredded
3 eggs, well beaten
3 c. milk
1 c. Bisquick
1 tsp. salt

Preparation

Heat oven to 350\u00b0.
Layer chilies and cheeses in buttered 9 x 13-inch Pyrex baking pan (starting with chiles and ending with cheeses).
Beat eggs.
Add milk, Bisquick and salt.
Mix well. Pour over chilies and cheeses.
Bake for 45 minutes.