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Chiles Rellenos Casserole

2 cans Whole green chiles (two 7 oz. cans)
3 C Sharp cheddar cheese, grated
4 Green onions, sliced
1-1/2 C Cheddar cheese, grated
1-1/2 C Monterrey Jack cheese, grated
6 Eggs
4 C Milk
3/4 C Flour
1/4 t Salt
8 oz. Salsa (your favorite)
Directions:
Preheat oven to 325°F.

Split chiles lengthwise, and spread in a single layer in a greased 9x13-inch baking dish.

Combine the cheddar cheese with the Monterrey Jack; toss to mix. Sprinkle half of the mixed cheese and all the green onions over the chiles.

In a bowl, beat together the eggs, milk, flour, and salt until smooth. Pour over chiles and cheese. Bake in a 325°F oven for 50 minutes or until a knife inserted in center of dish comes out clean.

Meanwhile, mix the salsa with the remaining 1-1/2 cups of cheese. Sprinkle over casserole and return to oven for 10 minutes. Let stand for 5 minutes before serving. Makes about 6 servings.