John Wayne's Chili Rellenos Casserole

Ingredients
2 4-oz. cans chopped green chilies, drained
1 lb. Cheddar cheese, grated
1 lb. Monterey Jack cheese
4 egg yolks
4 egg whites
2/3 cup canned evaporated milk, undiluted
1 tbl. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Worcestershire sauce
2 medium tomatoes, peeled and sliced

Directions
Remove seeds from chilies and cut into large pieces. In a large bowl, combine the grated cheesees and green chilies. Turn into a shallow, greased 3-qt. casserole. In a large bowl beat egg whites just until stiff peaks form. In small bowl combine egg yolks, milk, flour, salt, pepper and Worcestershire sauce. Mix until well blended. Using a rubber scraper, gently fold beaten egg whites into the egg yolk mixture. Pour egg mixture over cheese in casserole and using 2 forks, ooze it through the cheese. Bake 30 minutes. Remove from oven and carefully arrange tomato slices overlapping the edge of the casserole. Bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with sprinkling of chopped green chilies on the brown tomatoes, if desired. Serves 10 and is great for a buffet.