Low cholesterol chili rellenos casserole

Yield: 1 Servings

Measure Ingredient
2 cans (4 oz.) diced green chili peppers; drained
8 ounces Low-fat cheddar cheese; shredded (2 c.)
2 cups Skim milk
1 cup Bisquick
1 cup Frozen egg substitute; thawed
4 \N Slightly beaten eggs
1 cup Low-fat cottage cheese
\N \N Salsa; optional

First spray 12 x 7½ x 2 inch baking dish with non-stick coating.

Sprinkle with chili peppers and cheddar cheese. In medium bowl combine milk, Bisquick mix, eggs; beat until smooth. Stir in cottage cheese. Spoon eggs on top of chilies and cheese. Bake uncovered at 350 degrees for approximately 45 minutes until puffed. Casserole is down when you insert knife into center and it comes out clean. Let stand 10 minutes before serving.

Top with salsa.

Serves 6.

Recipe by: Bisquick Site - Found By Brenda Whimsey Stephens Posted to brand-name-recipes by Tiina <4Angels@...> on Mar 05, 1998

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