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  • Low Cholesterol Chili Rellenos Casserole

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    Low Cholesterol Chili Rellenos Casserole
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 can (4 ounce.) diced green chili peppers, liquid removed
    • 8 ounce Low-fat cheddar cheese, shredded (2 c.)
    • 2 c. Skim lowfat milk
    • 1 c. Bisquick
    • 1 c. Frzn egg substitute, thawed
    • 4 x Slightly beaten Large eggs
    • 1 c. Low-fat cottage cheese Salsa, optional

    Directions

    1. First spray 12 x 7 1/2 x 2 inch baking dish with non-stick coating.
    2. Sprinkle with chili peppers and cheddar cheese. In medium bowl combine lowfat milk, Bisquick mix, Large eggs; beat till smooth. Stir in cottage cheese. Spoon Large eggs on top of chilies and cheese. Bake uncovered at 350 degrees for approximately 45 min till puffed. Casserole is down when you insert knife into center and it comes out clean. Let stand 10 min before serving.
    3. Top with salsa.
    4. Serves 6.

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