Join “Jayni’s Kitchen” this week for “The Art of the Meal.”

Tim and Jerrye Van Leer will share fall brunch recipes with host Jayni Carey. The Van Leers will make the following recipe while talking about upcoming events at the Spencer Museum of Art and Lied Center.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Chile Relleno Casserole

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2 or 3 4-ounce cans whole green chiles

4 corn tortillas, cut into 1-inch strips

1 pound Monterey Jack cheese, shredded

1 large tomato, thinly sliced

8 eggs, or 1 16-ounce carton egg substitute

1/2 cup milk

1/2 teaspoon each salt, black pepper, ground cumin, garlic powder

bottled salsa verde (green chile sauce)

Slice the chiles open and remove the seeds. Place half the chiles in bottom of a well-oiled 9-inch square baking dish. Top with half of the tortilla strips and half of the shredded cheese. Arrange the tomato slices on the cheese and layer with the remaining chilies, tortilla strips and cheese.

In a large bowl, whisk together the eggs (or egg substitute), milk and seasonings. Pour the mixture over the casserole and bake uncovered in a 350-degree oven for 40 minutes, or until the casserole is puffy and set. Let the casserole stand for 10 minutes, then cut into squares to serve. Serve with a bowl of salsa verde. Makes 6 to 8 servings.