Bonnie Totorp’s -

Chile Relleno Casserole

1-28 oz. can green chilies

1 lb. grated Cheddar cheese

1 lb. grated Monterey jack cheese

3 eggs

3 tbsp flour

1-12 oz. can evaporated milk

Cut Chiles open and deseed, layer 1/2 chilies on bottom of a 9”x13” glass pan, 1/2 cheddar and 1/2 Monterey Jack cheese, the rest of the chilies and cheese.

Beat eggs, milk and flour in a bowl and pour over chilies and cheese just before you put it in the oven. 

Bake at 350 for 45 minutes.  Serve hot.