Chiles Rellenos Casserole (Cooking Light)

This is one of their top (most requested) recipes. It was part of their "Little Book of Favorite Recipes" which had their top 15 recipes.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 1⁄2 lb ground turkey
• 1  cup  chopped onion
• 1 3⁄4 teaspoons ground cumin
• 1 1⁄2 teaspoons dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (16 ounce) can  fat-free refried beans
• 2 (4 1/2ounce) cans  chopped green chilies
• 1  cup  preshredded colby-monterey jack cheese, divided
• 1  cup  frozen whole kernel corn, thawed and drained
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 1 1⁄3 cups nonfat milk
• 1⁄8 teaspoon  hot sauce
• 2  large eggs, lightly beaten
• 2  large  egg whites, lightly beaten
•  red onion, slices (optional garnish)
•  chopped cilantro (optional garnish)

Directions

1. Preheat oven to 350*F.
2. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
3. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole.
5. Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.