For tonight's dindin, I'm planning on making a Chiles Rellenos Casserole. The recipe I've found sounds a lot like what my mother used to make on occasion.
Preheat oven to 375 degrees F.
Open three 4-oz cans of whole chiles, slit open the chiles and remove the seeds, rinse the chiles and lay them flat on paper towels to dry out.
Either shred 1 lb. Cheddar cheese, or buy pre-shredded (about 4 cups).
In a medium bowl, whisk together 1 cup milk and 1/3 cup flour with 2 eggs that have been beaten with a fork. Season with salt.
Layer half of the chiles in the bottom of a greased 1.5 quart baking dish. Top with half of cheese, and pour on half of the batter. Repeat with the remaining chiles, cheese and batter.
Place in the middle of the oven, bake for 30 minutes. Spoon contents of 1 14.5-oz. can diced tomatoes evenly over the casserole, bake 30 more minutes or until set.