CHILI RELLENOS CASSEROLE
By Valerie Butterfield
2 lb Jack cheese
8 eggs
1 cube butter
1 small can evaporated milk
2 large cans whole chilies
Flour
Butter bottom of 14x9" pan. Place layers of
chilies, then cheese, sliced thinly, then sprinkle
with flour and dot with butter. Keep layering until
ingredients are used. Beat eggs with milk; add
salt & pepper. Pour over casserole. Lift corners
so egg mixture can get underneath Bake at 350
for 45 minutes or until eggs are set.
Watch carefully.
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