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Chiles Rellenos Casserole

Non-stick cooking spray
8 oz Diced green chile peppers, drained (2 cans)
8 oz Low-fat cheddat cheese, shredded (2 cups)
2 c Skim milk
8 oz Frozen egg substitute, thawed, or 4 eggs
1 c Packaged biscuit mix
1 c Low-fat cottage cheese
Salsa (optional)


Spray a 3-quart rectangular baking dish with nonstick spray coating. Sprinkle with chili peppers and cheddar cheese; set aside.

In a medium mixing bowl use a wire wisk or fork to beat egg substitute or eggs until combined. Add milk and biscuit mix; beat until smooth. Stir in cottage cheese. Spoon egg mixture atop chile peppers and cheese.

Bake, uncovered, at 350 degrees for about 45 minutes or until puffed and a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Top with salsa, if desired.


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