Chiles Rellenos Casserole (Southern Living 1979)

Audry picked this casserole for us to try.  It was good and so easy to put together.  I did all the prep work before we left for work and school in the morning.  Some changes I made to the recipe: I halved the cheese; four cups of cheese just seemed a bit much for us.  Only having two cups was plenty cheese for us.  I went light on the spices, because I cut so much cheese out.  I didn't want it to be too spicy.  

Chiles Rellenos Casserole
6 slices of whole wheat sandwich bread
Butter cooking spray
2  cups shredded Cheddar cheese
1 (4-ounce) can green chiles, chopped
6 eggs
2 cups milk
1 t salt
1 t paprika
1/2 t oregano
1/4 t pepper
1/8 t garlic powder
1/8 t dry mustard

Spray both sides of the bread with cooking spray.  Place in a 11- x 7- x 2-inch baking dish.  You may have to trim up one or two slices to get all six to fit.  Top with Cheddar cheese; sprinkle with chiles.

Beat eggs with a mixer until frothy; add remaining ingredients, mixing well.  Pour egg mixture over casserole.  Cover and chill overnight or at least 4 hours.  I made my casserole in the morning, so that it chilled all day while I was at work.

Uncover and bake at 350F for 35 to 45 minutes or until lightly browned.  Let stand 10 minutes (if your kids will let you) before serving. 

Good and easy make a great dinner option for our family.  
Lindy