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Chiles Rellenos Casserole
Servings: 10

2 7-oz cans whole green chile peppers
3 c sharp Cheddar cheese, shredded (12 oz)
4 scallions, sliced
3 c Mozzarella, shredded
6 eggs
4 c milk
3/4 c all-purpose flour
1/4 t salt
2 cans green chili salsa

Split chile peppers lengthwise and remove seeds and pith. Spread
chiles in a single layer in a greased 9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the
mozzarella cheese over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chiles and cheese. Bake in a 325 degrees oven for 50
minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella
cheese. Sprinkle over casserole and return to oven for 10 minutes
or until cheese melts. Let stand for 5 minutes before serving.

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