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Friday, April 29, 2011

Chili Relleno Casserole

3-7 oz. cans green chilies
1 lb. Cheddar cheese
1 lb. Jack cheese
1 large can evaporated milk
4 eggs
3 T. flour

Flatten half of chilies in casserole. Cover with half of the cheese, then rest of chilies and then cheese. Beat egg yolks and whites separately. Add milk and flour to egg yolks; salt and pepper to taste. Fold in whites. Pour mixture over chilies and cheese. Bake at 350 for 1 hour.

Few things are more disillusioning than learning Grandma's
old family recipe come from Betty Crocker.

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