---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chiles Rellenos Casserole
  Categories: Vegetarian, Mexican, Vegetables, Casseroles
       Yield: 10 servings
  
       2 cn Whole green chili peppers*          4 c  Milk
       3 c  Sharp Cheddar cheese**            3/4 c  All-purpose flour
       4    Green onions, sliced              1/4 ts Salt
       3 c  Shredded mozzarella cheese          2 cn Green chili salsa
       6    Eggs                           
  
   * 7 oz. cans **shredded (approx. 12 oz.)
   
      Split chili peppers lengthwise and remove seeds and pith.  Spread
   chilies in a single layer in a greased 9x13-inch baking dish.  Sprinkle
   Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
   chilies.
      In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour
   over chilies and cheese.  Bake in a 325 degrees oven for 50 minutes or
   until a knife inserted in custard comes out clean.
      Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
   Sprinkle over casserole and return to oven for 10 minutes or until cheese
   melts.  Let stand for 5 minutes before serving.
   
   Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams
   cholesterol, 490 calories.
  
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