Chile Relleno Casserole Family Favorite

Total Time: 16 hrs Preparation Time: 15 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cups low-fat milk
• 3 eggs
• 1 cup bisquick
• 1/4 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon hot sauce
• 4 cups of grated sharp cheddar cheese
• 4 cups rated monterey jack cheese (i use pepper jack cheese)
• 29 ounces whole green chilies, drained
• 1/4 cup diced red peppers (optional garnish) or 1/4 cup green bell pepper (optional garnish)
• 1/4 cup sliced green onion (garnish) (optional)
• 4 ounces sliced black olives (garnish) (optional)
• 1/2 cup chopped cilantro (garnish) (optional)
• 8 ounces sour cream (garnish) (optional)

Recipe

• 1 lightly grease a 9x13x2 inch baking dish.
• 2 mix and beat together the first 6 ingredients and sett aside.
• 3 split green chilis, rinse & remove seeds. drain and pat dry on paper towels.
• 4 layer half of the chilis in the bottom of the baking dish.
• 5 cover the chilis with half of the grated cheese.
• 6 repeat the layers.
• 7 pour milk egg mixture that you set aside evenly over casserole.
• 8 bake in a 350 degree oven 50 to 60 minutes until puffed and golden brown.
• 9 let stand 20 to 30 minutes before serving.
• 10 top with toppings of your choice. i usually have them set on the side.
• 11 salsa of your choice is an excellent topping for this casserole.