Chili Relleno Casserole

Author

Wilma Lachmann

---

Recipe

Measurements	Ingredients
6 3 ½ oz. Cans	Chili Peppers or Fresh or Frozen (Washed and De-Seeded)
1 can	wholehili Peppers
1 lb	Tillamook Cheese or Longhorn, Grated
1 lb	Monterey Jack Cheese
4	Eggs
1 Can	Evaporated Milk (Tall) or Plain Milk
2 Cans	Tomato Sauce (Small)
3 Tbsp	Flour
	Salt
	Pepper

---

Instructions

1. Slit and lay out to cover the bottom half of the Chilis in an ungreased casserole dish.
2. Layer with Tillamook Cheese.
3. Layer the remaining Chilis on top of the cheese
4. Then, add a layer of Jack Cheese. (Use a 9 x 13 pan or an 8 x 8 pan for half the recipe).
5. Separate Eggs.
6. Beat Yolks.
7. Add Evaporated Milk, Flour, Salt, and Pepper to Yolks.
8. Beat Egg Whites until stiff.
9. Fold Egg Whites into Yolk mixture.
10. Pour over Cheese and Chilis.
11. Bake at 325°F for 1 hour uncovered, or until set.
12. Pour Tomato Sauce over the top and bake for another ½ hour longer.

---