Chile Relleno Casserole

Recipe by: Darlene James

Ingredients:

  • Buttered thinly sliced French bread
  • 2 c. cheddar cheese, shredded
  • 2 c. Montery jack cheese, shredded
  • 6 eggs
  • Dash paprika
  • Salt and pepper
  • 3 c. milk
  • 1 c. Ortega chilies, chopped
  • Dash cayenne
  • 1 t. oregano

Instructions:

Cover 13×9 pan with bread, butter side down. Top with grated cheeses. Beat eggs, add milk & spices. Pour over cheese & bread. Sprinkle chilies on top. Refrigerate 4-6 hours (covered). Bake uncovered 50-60 minutes at 325 degrees.