Chili Rellenos Casserole Recipe

• 2 (7 ounce.) cans whole green chilies, rinsed & seeded
• 1 1/2 lbs. Monterey Jack cheese, grated
• 4 Large eggs, slightly beaten
• 1/2 c. cool lowfat milk
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper

1. Line a greased casserole dish with 1/2 of the chilies and sprinkle with half grated cheese.
2. Repeat by using other 1/2 of chilies and the remaining cheese on top.
3. Combine remaining ingredients and pour over chilies and cheese layers.
4. Bake at 350 degrees for 35 min or till lightly browned and set.
5. Let cool 5 min before cutting into squares.

green chilies, cheese, eggs, cool lowfat milk, salt, dry mustard, pepper

Taken from cookeatshare.com/recipes/chili-rellenos-casserole-1172 (may not work)