Chili Relleno Casserole

Submitted by Debbie R.

"Ohio Centennial Cookbook"

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 12 ounces canned whole green chilies
• 1 cup fat-free evaporated milk
• 4 egg whites
• 1⁄3 cup flour
• 8 ounces lowfat monterey jack cheese, shredded
• 8 ounces low-fat cheddar cheese, shredded
• 8 ounces tomato sauce

directions

1. Spray 1.5-qt cassrole. Remove seeds from peppers. Rinse and drain on paper towels.
2. Beat together milk, egg whites and flour until smooth. Set aside.
3. In another bowl, combine cheeses. Reserve 1/2 cup for topping.
4. To assemble: layer half each of the peppers, cheeses and egg mixture. Repeat these layers. Pour tomato sauce over top.
5. Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.

Reviews

[sekretoktober24]

This was absolutely delicious!!! I made two casseroles. One with ground beef for the husband, and one without for whoever prefered it.Since I have such a large family (8), I usually have to double most recipes and make two casserole dishes at a time. My 3yr old gobbled it down, repeatedly saying "I like your cook mom". I love making the family happy with new recipes. Already added this to my at home cookbook, as well as my food.com cookbook. Thank you for posting this recipe!!!!

 

[Kizzikate]

Very yummy! I made as posted, but used regular cheddar. The family really enjoyed this one!

 

[*Parsley*]

This is wonderful and easy to make! I made this using 4 whole eggs instead of the whites only, but otherwise stuck to the recipe. I loved all that cheese. Thanx for posting.