Chiles Rellenos Casserole

Ingredients

• nonstick spray coating
• 2 can 4 oz each diced green chile peppers, drained
• 8 oz 2 cups low-fat cheddar cheese, shredded
• 8 oz 1 carton frozen egg substitute, thawed, or 4 eggs
• 2 cup skim milk
• 1 cup packaged biscuit mix
• 1 cup low-fat cottage cheese
• optional salsa

Method

1. Spray a 3-quart rectangular baking dish with nonstick spray coating. Sprinkle with the chili peppers and cheddar cheese; set aside.
2. In a medium mixing bowl use a wire whisk or fork to beat the egg substitute or eggs until combined. Add the milk and biscuit mix; beat until smooth. Stir in the cottage cheese. Spoon the egg mixture atop the chile peppers and cheese.
3. Bake, uncovered, at 350 degrees for about 45 minutes or until puffed and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Top each serving with salsa, if desired.

Notes

Yield: 6 servings. Per serving: 290 calories, 12g fat, 31mg cholesterol, 24g protein, 22g carbohydrate, 1g fiber, 1089mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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