Chili & cheese casserole

Yield: 4 Servings

Measure Ingredient
12 larges Green chiles
2 cups Whole milk
1 teaspoon Salt
4 Eggs
1 pounds Grated cheese
1 cup Cracker crumbs
4 tablespoons Butter

Roast & peel chiles (see index on Preparing Chiles), remove stems (canned or frozen chiles may be used). Place alternate layers of chiles & cheese in greased baking dish. Leave enough cheese to sprinkle on top. Beat eggs slightly, add milk & salt. Pour over the chiles & cheese & sprinkle the remaining cheese & cracker crumbs on top. Bake at 325 for 45 minutes. Serve with rice, potatoes or pinto beans.

MRS ANDRES (ROSALIA) CRUZ

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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