Chile Rellenos En Casserole

• 3 eggs, separated
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1 tbsp butter or margarine
• 1/2 cup chopped onion
• 2 can whole green chiles (7 oz. each), drained
• 8 oz Monterey jack cheese, cut into 8 slices
• 1 Country gravy
• 1 Salsa
• 1 Guacamole
• 1 Sour cream

1. Preheat oven to 350F.
2. Place egg yolks, milk, flour and salt in blender.
3. Blend until smooth.
4. Pour into bowl and let stand.
5. Melt butter in small skillet over medium heat.
6. Add onion; cook until tender.
7. Pat canned Chile's dry with paper towels.
8. Slit each chile lengthwise and carefully remove seeds.
9. Place one strip cheese and 1 tablespoon onion in each chile; reshape chile to cover cheese.
10. Place in single layer in 13x9-inch baking dish.
11. Beat egg whites until soft peaks form; fold into yolk mixture.
12. Pour entire mixture over casserole.
13. Bake uncovered 20 to 25 minutes or until topping is puffed and knife inserted in center comes out clean.
14. Broil 4 inches below heat 30 seconds or until topping is golden brown.
15. Serve with condiments.

eggs, milk, flour, salt, butter, onion, green chiles, cheese, country gravy, salsa, sour cream

Taken from cookpad.com/us/recipes/359470-chile-rellenos-en-casserole (may not work)