Chile Casserole

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1978 recipe from Suzi Bennett
serves 4-6

Small can of diced green chiles or you can use fresh washed and seeded chiles
3/4 lb. Monterey Jack sliced or shredded
3/4 lb. cheddar cheese sliced or shredded
1 1/2 Cup milk
1/2 Cup flour
2 eggs

Layer chiles, and cheeses in 1 – 1 ½ qt. casserole dish or 8 x 8 pyrex dish.
Mix egg, flour & milk and pour over casserole.

Bake at 350 degrees 30 min.
Can be prepared ahead and store in refrigerator – bring to room temp and bake.

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