Bill's Chile Relleno Casserole

This is one of my husband's recent creations. We had an abundance of chili peppers in our garden this year. I think it turned out pretty good. What do you think? This can also be made a head and frozen--turns out fine.

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 6 -8  anaheim chilies, seeded and chopped into 1 inch squares
• 1⁄2 large onion, cut into medium pieces
• 2  slices  toasted  bread, cut into croutons
• 1⁄2 lb sausage (of your choice crumbled,fried and drained)
• 5 -6  eggs
• 1⁄2 cup milk
• 1⁄2-1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon marjoram
• 2  medium tomatoes, sliced
• 1⁄4 lb cheddar cheese, shredded

Directions

1. Heat oven to 375 degrees F.
2. Boil chilies& onions until semi-tender and drain.
3. Coat 9x9" casserole with olive oil.
4. Spread croutons on bottom of casserole.
5. Spread chilies, onions and sausage over croutons.
6. Mix together well eggs, milk, salt, pepper and marjoram.
7. Pour mixture over chilies and croutons.
8. Put casserole into preheated oven for 35-45 minutes.
9. Remove from oven and place tomato slices and sprinkle cheese on top; then bake again for 20 minutes.
10. Test with tip of sharp knife for doneness.
11. Cool 5 minutes and serve.
12. This casserole can be made with many other vegetables, such as eggplant, zucchini, summer squash, green beans, celery, etc.
13. If you're a vegan, just leave out the sausage.