CHILI RELLENOS CASSEROLE|
3 (7 oz.) cans whole green
1 lb. sharp Cheddar cheese,
1 lb. Jack cheese, grated
1 large can evaporated milk
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
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