CHILE RELLENO CASSEROLE

CHILE RELLENO CASSEROLE

2 (7oz) cans whole green chiles, rinsed and seeded
3/4 lb Monterey Jack cheese, grated
4 eggs, slightly beaten
1/2 cup milk
1 tsp salt
1/2 tsp dry mustard
1/2 tsp pepper

Line bottom of lightly greased 11x7 dish with half the chiles. Sprinkle half the cheese over the chiles. Repeat with chiles, then cheese. Combine eggs with milk and seasonings. pour over chiles and cheese. Bake at 350 degrees for 30-35 minutes or until lightly browned and set. Let cool 5 minutes before cutting into squares.