Chiles Rellenos Casserole - cooking recipe

Ingredients

3 eggs, beaten
1/3 c. flour
1/2 to 3/4 lb. Jack cheese
1/2 to 3/4 lb. Cheddar cheese
3 (4 oz.) cans or 2 (7 oz.) cans green chiles
1 c. evaporated milk or half and half cream
1 can tomato sauce

Preparation

Mix together eggs, milk and flour.
Grate cheeses together, save 1/2 cup for topping.
Drain, split and remove seeds and black outer residue from chiles.
In 9 x 9-inch baking dish layer cheese, chiles and egg mixture as with lasagna, until all ingredients are used.
Top with tomato sauce and 1/2 cup reserved cheeses.
Bake at 350\u00b0 for 1 hour.
Cool 10 minutes and cut into squares.
May be made ahead and reheated.