Chile Relleno Casserole Sherry Blizzard's
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- 1 large
- whole green chile, canned (or 12 fresh roasted and peeled)
- 2 lb
- cheddar or monterey jack cheese, shredded
- 3 c
- eggs, beaten
- 1 c
- 1 tsp
1Lightly oil a 9x13 baking dish. (I like pyrex glass)
2Lightly oil the bottom and sides of the pan. You will be building alternate layers of chile, cheese, chile, cheese and topping it with the wet ingredients.
3In a bowl, beat eggs and milk. Add bisquick and salt. Pour over the top of the chile cheese layers.
4Bake at 350 for 1 hour or until hot and bubbly and center is set.