Chili Relleno Casserole
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Canned whole green chilies||7 Ounce, drained, rinsed (1 Can)|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
|Eggs||3 , beaten|
|Bisquick||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
Preheat oven to 350°.
Melt butter in pan.
Cut chilies into 1 inch wide strips; lay evenly over melted butter.
Top chilies with combined cheeses.
Mix together beaten eggs, salt, Bisquick, and milk; pour over cheese.
Bake for 45 minutes until lightly browned.