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Chili Relleno Casserole

Kraft Memeber Recipe
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Makes: 6 to 8 servings Total Time: 2 hr 50 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 2 pkg. (8 oz. each) Kraft Cheddar Cheese
  • 2 large cans green chilies
  • 6 eggs
  • 2 cans (12 oz.) evaporated milk
  • Salt
  • 1/4 cup flour
  • 1 can (8 oz.) tomato sauce
make it
Grate all of your cheese, and then open your chilies so they are flat. Then layer your chilies and cheese until used up.

Whip up your eggs and milk real good. Add your salt. Then start adding your flour slowly, and mix until smooth, using a wire whisk. Pour over your chilies and cheese. Dribble your tomato sauce on top.

Bake in oven at 350 degrees F for about 1 hour. Check with knife; if it comes out clean it will be done. When cooled down cut them in squares.
Notes
You can also double this recipe as I do sometimes, and then when cooled down I cut them in squares and freeze them for another time.
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