 | | Low Cholesterol Chili Rellenos Casserole |
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2 (4 oz.) cans diced green chili peppers, drained
8 oz. low-fat Cheddar cheese, shredded (2 c.)
2 c. skim milk
1 c. Bisquick
1 c. frozen egg substitute, thawed or 4 slightly beaten eggs
1 c. low-fat cottage cheese |
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| Instructions |
| Spray casserole with nonstick coating. Sprinkle with chili peppers and Cheddar cheese. Combine milk, biscuit mix, egg substitute or eggs. Beat until smooth. Stir in cottage cheese and spoon mixture over chilies and cheese. Bake uncovered in a 350 degree oven about 45 minutes or until puffed and knife inserted near the center comes out clean. Let stand 10 minutes before serving. |
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