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Chile Rellenos Sausage Casserole
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1
2
pound bulk pork sausage
(4 ounce) cans whole green chiles, drained and cut lengthwise
cups (16 ounces) shredded Colby cheese
cups (16 ounces) shredded Monterey jack cheese
eggs, beaten
(5 ounce) can evaporated milk
tablespoons all−purpose flour
Cook sausage in a large skillet over medium heat until browned, stirring to crumble; drain well.
Layer chiles in a lightly greased 13 x 9 x 2−inch−baking dish. Sprinkle with sausage and cheeses.
Combine eggs, milk, and flour mixing well. Pour over sausage and cheese. Bake uncovered, at 325
degrees F for 45 minutes.
Serve with picante sauce and warmed flour tortillas.
Chile Rellenos Sausage Casserole
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