Recipe: Chiles Rellenos Casserole

Recipes using Tones Oregano Leaves

• 6 slices white bread, crust removed
• Softened butter
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 4oz can chopped green chiles
• 6 eggs
• 2 cups skim milk
• 2 tsp groun paprika
• 1 tsp oregano leaves
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard

1. Beat eggs in a large bowl. Add milk, and seasonings, and mix well.
2. Butter top of each slice of bread, and place buttered side down into an 11" x 7" x 2" baking dish.
3. Top with cheeses, then sprinkle with chopped chiles.
4. Pour egg mixture over bread, cheeses, and chiles.
5. Wrap tightly, and refrigerate at least 4 hours, or overnight.
6. Preheat oven to 325° F.
7. Bake casserole, uncovered, for 30 minutes
8. Remove from oven, and let stand 10 minutes before serving.