Chiles Rellenos Casserole

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 (4 ounce) cans  chopped 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)

Directions

1. Preheat oven to 350 degrees.
2. Prepare a 2-quart baking dish by spraying with cooking spray.
3. Sprinkle the chopped chili and cheese over bottom of dish.
4. Combine the milk, biscuit mix, and egg substitute in a medium mixing bowl; using a wire whisk beat till smooth.
5. Stir in the cottage cheese and spoon mixture over the chili and cheese.
6. Bake uncovered approximately 45 minutes or until puffed and a knife insered near center comes out clean.
7. Allow to stand 10 minutes before serving.
8. Top each serving with salsa, sour cream or plain yogurt.