Y-U-M-M-M

Last night when I posted something new, I had full intentions of passing on a great recipe and forgot! Here 'tis.

Chile Rellenos Casserole

15-ounce can whole green chiles
(I used all of a 24 ounce can. YUMMMMM)
1 pound Monterey Jack
(I had on hand shredded Jack and Chedder....'Nother YUMMM)
2 tablespoons flour
(Makes it really good. A must use.)
4 tablespoons butter

1 dozen eggs
(I am a chicken farmer now and have them on hand. Gotta use them somehow.)
12-ounce can evaporated milk

Grease a 9X11 inch casserole dish.
(Mine was a bit smaller. I think I will use that from now on,
I liked the way it puffed up and was thicker than in the past)
Remove the seeds
(un-necessary. Green chiles are not hot to begin with and we
never even noticed the seeds at all)

Slice the cheese (if you are not using the grated kind)into 1/4 inch slices. Layer the green chiles, then the cheese in the casserole dish. Sprinkle flour and butter on top then add another layer of green chiles and cheese. (No more flour)

In a large mixing bowl, (I used my blender) mix the eggs and the evaporated milk. Pour this mixture over the casserole.

Bake @ 350 degrees for 1 hour. Top with olives, green onions or avocado slices. Can be served with sour cream, salsa or enchilada sauce. Makes 12 servings. HA!
#1 Child and I were the only ones at my dinner table (A couple of sickies in the family right now) and we ate HALF of the whole thing. Of course, we didn't eat any salad or anything else. Just UMMMed and YUMMed over the whole thing. Little Piggies Us.

I have put this on my table many times and it is alway a hit. When the rest of the gang are here and the egg supply builds up again, I will make two casseroles.

Did I say YUMMMM? Love that stuff.