Chile Relleno Casserole (Dairy)
1/2 lb. jack cheese
1/2 lb cheddar cheese
2 cans (4oz.) mild green chiles
2 tsp. flour
1 can (8oz.) evaporated milk
1 can (8oz.) tomato sauce
Dice cheeses in large cubes and combine (shredded would also work). In a 9'x9'x2' casserole, place a layer of cheese, a layer of chiles and a layer of cheese. Mix flour with a small amount of the milk and add to slightly beaten eggs. Add remaining milk. Pour over cheese and chiles.
Bake at 350 degrees for 30 minutes. Remove from oven. Pour tomato sauce over casserole; bake 10 minutes more. May be served hot or cold. Freezes well. Serves 6.
Other serving suggestions:
To make this casserole lighter in calories and cholesterol, replace one egg with two egg whites and use lowfat cheese.