Chile Relleno Egg Casserole

10 eggs
16 oz 4% small curd cottage cheese
3 cups shredded Monterrey jack and cheddar cheese
1 stick melted butter
1 cup chopped green chiles
¼ cup flour
1 tablespoon baking powder
Cavendar’s seasoning to taste
Garlic powder to taste

Beat Eggs and fold in other ingredients.  Pour into greased 10-14 glass pan.  Bake at 400 degrees for 15 minutes.  Lower temperature and bake at 350 degrees for 30 minutes.

Garnish with chopped cilantro and/or salsa

                                                                                               

Donne Hertel