| Chile Relleno Casserole |
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1 loaf bread (trim crust) or sour dough
2 lg. cans diced green chilies
1 lg. grated Jack cheese
8 eggs (try egg beaters)
2 c. milk-- |
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| Instructions |
| TOMATO SAUCE:
(Canned or fresh tomatoes, or stewed)
1/2 onion, minced
Pinch of oregano
Salt % 26 pepper to taste
*Optional for those who like it hot
Add Tabasco to taste
13 x 9 inch. Serves 6-8. *May make and refrigerate overnight. Line bottom of casserole with bread slices. Add layer of cheese layer of chiles (all). Layer of cheese and top with layer of bread. Beat eggs with milk and pour over all. Bake 45 minutes at 350 degrees. Serve with tomato sauce (recipe to follow). Sauté onions until soft. Add tomatoes and seasoning. Simmer 20 minutes.
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