Chiles Rellenos Casserole

My Mom used to make this and this might be the first thing I bake when I get my new oven. This is a recipe from a local cook book "Best Little Cookbook in Texas". I always loved it when she made this.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  lb ground beef
• 1⁄2 cup  chopped onion
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (4 ounce) can  chopped green chilies
• 1 1⁄2 cups  shredded monterey jack cheese
• 1  cup milk
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2  eggs, beaten
• 3 -5  dashes  green hot pepper sauce

Directions

1. Brown beef and onion in a skillet; drain fat.
2. Sprinkle meat with salt and pepper.
3. Place half the chilies in a greased 1 1/2 quart glass oven-proof casserole dish.
4. Sprinkle with cheese and top with meat mixture.
5. Arrange remaining chilies over meat.
6. Combine milk, flour, salt, pepper, eggs and pepper sauce.
7. Beat until smooth.
8. Pour over meat-chili mixture.
9. Bake uncovered at 350 F for 45 minutes, or until knife inserted in middle comes out clean.
10. Let cool 5 minutes before cutting into squares.