The Cookbook

Stuffed Green Chilies

4 (4 oz. each) cans whole green chilies
10 oz. Cracker Barrel sharp (or extra sharp) cheese, grated
2 slices white bread (cut in small cubes)
2 eggs beaten
2 cups milk
1/2 tsp. oregano
salt

Rinse, wash and seed canned chilies, spread out on paper towels to dry. Layer ingredients (twice) starting with the chilies, then bread, then cheese in a rectangular pyrex casserole dish. With hand mixer, beat eggs, add milk oregano and salt - beat again. Pour liquid mixture over chilies. Bake at 350 degrees for 45 minutes. (Our family requires a double recipe - love it with steak or brisket).

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