Serves: 8
Total Calories: 499
Sprinkle both packages of cheese into a lightly greased 13"x9" baking pan. Arrange chiles over cheese; set aside. Beat egg yolks in a bowl; gradually beat in flour and milk. In a separate bowl, beat egg whites until fluffy; stir into yolk mixture. Add salt and pepper to taste. Drizzle egg mixture over chiles. Bake, uncovered, at 325 degrees for 50 minutes. Let stand several minutes before serving.
This Chile Relleno Casserole recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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