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Chiles Rellenos Casserole

2 cans Whole green chili peppers*
3 cups Sharp Cheddar cheese**
4 each Green onions -- sliced
3 cups Shredded mozzarella cheese
6 each Eggs
4 cups Milk
3/4 cup All-purpose flour
1/4 teaspoon Salt
2 cans Green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.