Chili Relleno Casserole

Karen Sokol, from the kitchen of Darlene Welch from Denver, CO, who has been like family to me my whole life.

1 large can whole green chilies

2 c. Monterey Jack cheese

2 c. sharp cheddar cheese

8 eggs, separated

1 1/3 c. evaporated milk

1 tsp. salt

1 tsp. pepper

2 T. flour

Combine cheeses, chilies, and put in buttered casserole. Beat egg whites until stiff. Blend egg yolks, milk, flour, salt and pepper. Add egg whites. Pour over cheese, using fork to "ooze it in."

Bake at 350 degrees, approximately 1 ½ hours or until knife comes out clean.

It can be prepared ahead of time and refrigerated before baking.