Chili Rellenos Casserole

Chili Rellenos Casserole
By: Sheri Steed

Casserole:
6 4 oz. cans of whole green chilies
16 oz grated Monterey Jack cheese*
16 oz grated Sharp Cheddar cheese*
2 – 3 slices of bread made into bread crumbs (enough to cover the bottom of your baking dish in a thin layer)
* Have an equally tasty casserole and save time grating cheese by substituting Sargento Four Cheese Mexican Shredded Cheese.

Egg Batter:
2 eggs
1/3 C milk
1 Tbsp. flour

Preheat oven to 350. Prepare bread crumbs by putting bread into a food processor or blender. White bread or french bread works best. Process until texture is fine and even. Do not use seasoned bread crumbs. Drain chilies, open along edges and remove any seeds that may be inside. Butter the bottom of the baking dish and layer with bread crumbs. Lay chilies on top of bread crumbs in a single layer trying to cover as much open space as possible. Combine the cheeses and layer half on top of the chilies. Add another layer of chilies on top of the cheese the same as before and top with remaining cheese mixture. Combine ingredients for egg batter with a wire whisk or in a blender until frothy and light. Pour over the top of the casserole. Depending on how large your casserole dish is, you may need to prepare two batches of the egg batter. It works best if not doubled. (13 x 9 baking dish usually needs two batches.) Bake at 350 for 45 minutes. Allow to stand for 5 minutes before cutting. Serve with your favorite salsa, guacamole and sour cream or eat alone. Great as leftovers too!

Mandarin Orange Cake

Mandarin Orange Cake

Ingredients
1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.