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Chili and Cheese Casserole

12 lg Green chiles
2 c Whole milk
1 ts Salt
4 Eggs
1 lb Grated cheese
1 c Cracker crumbs
4 tb Butter

Roast & peel chiles (see index on Preparing Chiles), remove stems (canned or frozen chiles may be used). Place alternate layers of chiles & cheese in greased baking dish. Leave enough cheese to sprinkle on top. Beat eggs slightly, add milk & salt. Pour over the chiles & cheese & sprinkle the remaining cheese & cracker crumbs on top. Bake at 325 for 45 minutes. Serve with rice, potatoes or pinto beans.

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