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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
I'm basing this review on my tastes. I thought this was very good. DH didn't like the consistancy. I made as stated using 2% cheddar and fat-free cottage cheese with 1 t cornsarch added. With those changes mine needed about 1 hour in the oven to be firm. The only change I made was to add about 3 T real bacon bits over the cheese. Very yummy and satisfying.
This was good. It was a little bland but that's my fault...I forgot to top it with salsa and sour cream...DUH I will make this again ...following directions LOL Thanks Paula G ...:) "Queen uh Cuisine"
This was wonderful. I forgot to review it the night i made it, and of course by the next night all leftovers were gone so i couldn't even take a pic. I put some left over seasoned taco meat on top of the chilis and some corn, then the cheese. Its a very versatile recipe
I made this up for lunch, halviing the recipe. It was good, although a little bland, so added lots of salsa, which made it so yummy! Thank you Paula!