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Chiles Rellenos Casserole

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“This recipe comes from Better Home and Gardens Special Interest Publications entitled Low Calorie and Low-Fat Recipes which was published in 1994. When going through some old magazines recently the recipe resurfaced and I decided to post it for safe keeping. Hope you enjoy it as much as we do. It is a good alternative to higher fat, higher cholesterol recipes.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare a 2-quart baking dish by spraying with cooking spray.
  3. Sprinkle the chopped chili and cheese over bottom of dish.
  4. Combine the milk, biscuit mix, and egg substitute in a medium mixing bowl; using a wire whisk beat till smooth.
  5. Stir in the cottage cheese and spoon mixture over the chili and cheese.
  6. Bake uncovered approximately 45 minutes or until puffed and a knife insered near center comes out clean.
  7. Allow to stand 10 minutes before serving.
  8. Top each serving with salsa, sour cream or plain yogurt.

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