Chiles Rellenos Casserole 



   2                can  whole green chili peppers* 
   3               cups  sharp cheddar cheese**  
   4                green onions -- sliced 
   3               cups  shredded mozzarella cheese 
   6                 eggs  
   4               cups  milk    
3/4           cup  all-purpose flour    
1/4      teaspoon  salt  
2                can  green chili salsa  * 7 oz. cans **shredded (approx. 12 oz.) 

Split chili peppers lengthwise and remove seeds and pith. 
Spread chilies in a single layer in a greased 9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. 
Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
Let stand for 5 minutes before serving.