Shredding the Cheese the Night Before Helps in Making a Casserole

“This recipe is easy and is a favorite at brunch,” Sherry Burgess writes. “I shred the cheese the night before to make it even easier and faster to prepare the casserole in the morning.”

CHILE RELLENO CASSEROLE

1 (7-ounce) can whole green chiles, drained

1 pound Cheddar cheese, shredded

1/2 pound Jack cheese, shredded

4 eggs

2 tablespoons flour

1 (12-ounce) can evaporated milk

1/2 teaspoon salt

1/2 teaspoon black pepper

Grease casserole dish with butter. Split chiles in halves. Place half of chiles in 1 layer on bottom of casserole dish. Sprinkle with half of both cheeses. Place remaining half of chiles in dish and sprinkle with remaining cheese.

Combine eggs, flour, evaporated milk, salt and pepper in bowl. Beat until smooth. Pour over mixture in casserole. Bake at 350 degrees 45 minutes or until lightly browned on top. Makes 6 servings.

SHERRY BURGESS, Santa Fe Springs