Margaret Stansbury'S Chile Rellenos Casserole - cooking recipe

Ingredients

1 large can whole green chiles (27 oz.)
1 (16 oz.) block Cheddar cheese (mild)
2 eggs
2 c. milk (whole, do not use low-fat)
1/2 c. flour
1 tsp. salt

Preparation

Wash chiles; remove seeds and dry on paper towels.
Cut cheese into strips.
Beat eggs in 2 cup measuring cup; add flour and salt and beat until smooth.
Add milk until mixture is almost to the 2 cup line.
Mix with beater thoroughly.
Line bottom of greased baking dish (9 x 13-inch) with chiles.
Cover with strips of cheese.
Repeat layer.
Pour egg mixture over chiles and cheese. Bake at 350\u00b0 for 30 minutes or until custard is baked and top is golden brown.