Chiles Rellenos Casserole
- 6 slices bread
- 1/2 stick butter, softened
- 1/2 lb. cheddar cheese, shredded
- 1/2 lb. Monterey Jack cheese, shredded
- 1 (4 oz.) can chopped green chilies
- 6 eggs
- 2 c. milk
- 2 tsp. salt
- 2 tsp. paprika
- 1 tsp. oregano
- 1/2 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. dry mustard
- Trim crusts from bread. Spread each slice with butter and put buttered side down in 11"x7"x2" baking dish. Top with cheese. Sprinkle with chilies. Beat eggs until frothy. Add remaining ingredients, mixing well. Pour egg mixture over casserole. Cover and chill at least 4 hours. Uncover and bake at 325 degrees for 50 to 55 minutes until lightly browned. Let stand 10 minutes before serving. Serves 6 to 8.
bread, butter, cheddar cheese, cheese, green chilies, eggs, milk, salt, paprika, oregano, pepper, garlic powder, dry mustard
Taken from www.epicurious.com/recipes/member/views/chiles-rellenos-casserole-50018373 (may not work)