Chile Relleno Casserole
Preheat oven to 325.  Spray a large lasagna pan with non-stick cooking spray or olive oil.  Place half of chiles in a single layer in the dish.  Cover with half of the onion slices.  Sprinkle with half the cheese.  Repeat layers with remaining chiles, onions and cheese.  Combine eggs, milk, flour and salt in a large bowl and beat with a wire whip mixture is blended and without lumps.  Pour egg mixture over cheese and chiles.  Bake until a knife inserted into center comes out almost clean (appx. 40 minutes.)  Remove casserole from oven.  Mix tomato sauce with salsa and pour over casserole.  Return pan to oven and bake an additional 10-15 minutes until edges are browned.  Let stand 10 minutes before cutting.
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