Low cholesterol chili rellenos casserole
1 Servings
Ingredients
| Quantity | 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 | Slightly beaten eggs | |
| 1 | cup | Low-fat cottage cheese |
| Salsa; optional | ||
Directions
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