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CHILI RELLENOS CASSEROLE 
1 lb. mushrooms, sliced
2 cans (4 oz.) Ortega chilis, diced
1 1/2 lbs. Monterey Jack, lg. cubes
1 onion, chopped
1/2 c. flour
1 tsp. baking powder
1 tsp. salt
2 c. milk

Alternate layers of mushrooms, onions, chili and cheese cubes. Top with cheese and pour mixture of milk, salt, baking powder and flour over casserole. Bake at 350 degrees for 1 hour. Serve right away.
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