Chiles Rellenos (Egg) Casserole

Name: Chiles Rellenos (Egg) Casserole
Ingredients: 6 slices bread; butter or margarine, softened; 2 c. shredded Cheddar (1/2 lb.); 2 c. shredded Jack cheese (1/2 lb.); 1 (4 oz.) can green chilies, chopped (optional); 6 eggs; 2 c. milk; 2 tsp. salt; 2 tsp. paprika; 1 tsp. whole oregano; 1/2 tsp. pepper; 1/4 tsp. garlic powder; 1/4 tsp. dry mustard

13 ingredients

20 steps

Ingredients

6 slices bread
butter or margarine, softened
2 c. shredded Cheddar (1/2 lb.)
2 c. shredded Jack cheese (1/2 lb.)
1 (4 oz.) can green chilies, chopped (optional)
6 eggs
2 c. milk
2 tsp. salt
2 tsp. paprika
1 tsp. whole oregano
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dry mustard

Directions

1

Spread each
2

slice
3

of bread with butter.
4

Cut up in an 11 x 7
5

x
6

2-inch
7

baking
8

dish.
9

Top
10

with
11

Cheddar and Jack cheese. Sprinkle
12

with chilies.
13

Beat eggs until frothy.
14

Add remaining ingredients,
15

mixing
16

well.
17

Pour
18

egg mixture over casserole. Cover and chill overnight or for at least 4 hours. Uncover and bake at 325° for 50 to 55 minutes or until lightly browned.
19

Let stand 10 minutes before serving.
20

Serves 6.