Hi Johnnie:-) This recipe for Chiles Rellenos casserole is from my Sunset Cook Book of Favorite Recipes, printed in 1975.

Baked Chiles Rellenos

6 eggs, separated
1 Tbl. flour
1/4 tsp. salt
1/4 tsp. pepper or to taste
1, 4 ounce can green chiles, seeded and rinsed
1/2 pound mild Cheddar or Jack cheese, sliced or shredded -

You could also use the Mexican shredded cheese mixtures that are now in the grocery stores. (I think we had to shred our own cheese back in 1975:-)!!)

Canned or bottled green chile salsa or hot mexican tomato sauce (optional) You could also make your own fresh salsa which is really easy. There are many recipes that have been posted here - just type salsa in the search box. I posted one that I think was called "spicy sauce" which came from the cook book, Lone Star Legacy.

Beat egg whites until stiff. Mix flour, salt and pepper with egg yolks; then fold in beaten whites and pour half this mixture into a greased 9 by 13 by 2 inch baking dish.

Slit each chili lenghtwise down one side and lay flat over egg batter and then cover with cheese slices or grated cheese. Pour the rest of the egg mixture over the cheese. Bake 25 minutes in a 325 degree F oven. Cut in 3 inch squares and serve with sauce if desired. Serves 4