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Chiles Rellenos Casserole Made Easy

(From Our May 2014 Newsletter - Grandma C.)

Ingredients

• 4 small cans whole green chiles


• 5 eggs (4, if the jumbo eggs)


• 1 can evaporated milk (13 oz)


• 1½ cups grated cheddar and jack cheese blend (I buy the pre-mixed pkgs)


• Additional ¾ cup of cheddar cheese, grated


• 3½ tbsp flour


• 1 can (6 oz) tomato paste


• Salt and pepper to taste

Preheat oven to 300 degrees.
Grease bottom and sides of a glass casserole dish**.
Rinse the chiles, remove seeds, dry.
Layer half of the chilies on the bottom of the dish, followed by ½ the cheese blend, the remaining chiles, then the rest of the cheese blend.
In a mixing bowl, beat the eggs, evaporated milk, flour, salt and pepper until frothy.
Pour egg mixture over chiles and cheese. Bake for 1 hour, remove.
Immediately spread tomato paste evenly over the casserole, top with remaining cheddar cheese, then bake for additional ½ hour.
Let it stand for a few minutes before you serve.  Recipe serves 6.
**An 8 x 11 casserole dish is ideal, 8 x 8 will make a thicker casserole and will take a little longer to bake.