Chile Rellenos Casserole - cooking recipe

Ingredients

3 (7 oz.) cans whole green chiles
1 lb. Jack cheese (some strips, the rest grated)
1 c. grated Cheddar cheese
4 eggs, beaten
dash of garlic salt
1 1/3 c. water
1/3 c. milk
1 1/3 c. Potato Buds (dry)
1 tsp. baking powder

Preparation

Heat oven to 350\u00b0.
Grease square 8 x 8 x 2-inch pan.
Slit chiles lengthwise.
Rinse and remove seeds, drain.
Insert strips of cheese in chiles and place in bottom of pan.
Heat water, milk and garlic salt to boiling in 2-quart pan and remove from heat. Stir in potatoes just until moistened.
Let stand until liquid is absorbed 30 seconds.
Whip with a fork until smooth, cool slightly.
Beat potatoes, eggs and baking powder until blended and light.
Pour over chiles.
Top with Cheddar cheese.
Bake until knife comes out clean.
Last 15 minutes, pour salsa on top and continue to bake.
Bake 40 to 45 minutes.