Chili Reonos Casserole

Submitted by: Barbara Frick at FedEx


  1. 12 oz. Can Evaporated Milk
  2. 12 oz. Regular Milk
  3. 2 Eggs
  4. 1/3 Cup Flour
  5. 28 oz. Can of Green Chilies
  6. ½ lb. Shredded Monterey Jack Cheese
  7. ½ lb. Shredded Cheddar Cheese
  8. ½ Cup Grated Parmesan Cheese
  9. 8 oz. Can Tomato Sauce


Blend liquids, eggs, and flour well.
In a 9x12 casserole dish, layer chilies and cheeses.
Pour liquids over the top when finished layering.
Bake at 350 for 45 minutes.
Cover top with a layer of tomato sauce, sprinkle with Parmesan cheese and bake for 15 more minutes.