Prep 15 mins
Cook 45 mins
This recipe comes from Better Home and Gardens Special Interest Publications entitled Low Calorie and Low-Fat Recipes which was published in 1994. When going through some old magazines recently the recipe resurfaced and I decided to post it for safe keeping. Hope you enjoy it as much as we do. It is a good alternative to higher fat, higher cholesterol recipes.
- 2 (4 ounce) canschopped green chili peppers, drained
- 4 -6 ounces longhorn cheddar cheese, shredded
- 2 cups nonfat milk
- 1 cup biscuit mix (I use Baking Mix Aka "bisquick".)
- 1 cup egg substitute, or
- 4 eggs, lightly beaten
- 1 cup low fat cottage cheese
- salsa (optional)
- sour cream (optional)
- plain yogurt (optional)
- Preheat oven to 350 degrees.
- Prepare a 2-quart baking dish by spraying with cooking spray.
- Sprinkle the chopped chili and cheese over bottom of dish.
- Combine the milk, biscuit mix, and egg substitute in a medium mixing bowl; using a wire whisk beat till smooth.
- Stir in the cottage cheese and spoon mixture over the chili and cheese.
- Bake uncovered approximately 45 minutes or until puffed and a knife insered near center comes out clean.
- Allow to stand 10 minutes before serving.
- Top each serving with salsa, sour cream or plain yogurt.
Thanks Paula for a delicious casserole. We all loved this and ate every bit of chile rellenos. I don't usually like to make this kind of casserole with eggs and cheese, but if you use low fat milk and low fat cheese, it still comes out very tasty. My family already wants to know when are you making this again. Ha, Ha.
This is the best egg casserole you will ever taste! If you use lowfat of all the ingredients (and nonfat milk), you will still get a tasty treat! Plus the serving size is filling!
I'm also basing this on my own tastes, because it is something my less adventurous eaters made their minds up on before they even gave it a try. The nice thing about it was I threw it together and placed it in the fridge covered then baked it this morning and it turned out just fine. I actually tucked some in a warm corn tortilla with a bit of fresh salsa and some avocado. I think I will take it to church for our fellowship period between Sunday School and church. Made for the Ausie/NZ Swap 18