Ingredients
6 slices white bread
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
6 eggs, beaten
2 cups milk
2 teaspoons paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Preparation
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools. Chiles rellenos casserole makes about 6 to 8 servings.
