Best Chille Rellenos Casserole

• 6 slices white bread
• 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 (4-ounce) can chopped green chiles, drained
• 6 eggs, beaten
• 2 cups milk
• 2 teaspoons paprika
• 1/2 teaspoon dried whole oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dry mustard

1. Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325u0b0 for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
2. Chiles rellenos casserole makes about 6 to 8 servings.

white bread, cheddar cheese, shredded monterey jack cheese, green chiles, eggs, milk, paprika, oregano, pepper, garlic, dry mustard

Taken from www.epicurious.com/recipes/member/views/best-chille-rellenos-casserole-1207429 (may not work)