Chili Relleno Casserole

Here is a family favorite that is a wonderful main dish, but I also often serve it with Roast Beef, or with Mexican food.  It is one of Steve's favorites.  I usually make a huge batch, because it goes fast.  You can cut the recipe in half if you would like.

Chili Relleno Casserole

2 and 1/2 pounds whole green chilis 

2 pounds Cheddar  or Montery Jack Cheese (8 cups)

18 eggs

1 and 1/2 cup milk
1 and 1/2 cup  half and half

sour cream

Layer chilies and cheese in a greased 10 x 14 casserole or lasagna pan.  (Lay the chilies out open and flat , side by ,then cover with cheese).  Repeat a second layer.

whisk eggs and add milk, mixing thoroughly.  Pour over cheese and green chilies.  

Bake at 350 degrees for about 50 minutes, or until lightly golden brown and firm.

Cut into  squares and serve with a dollop of sour cream and/or salsa.