Chiles Rellenos Casserole (Cooking Light)
"This is one of their top (most requested) recipes. It was part of their "Little Book of Favorite Recipes" which had their top 15 recipes."
- Ready In:
- 1hr 35mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1⁄2 lb ground turkey
- 1 cup chopped onion
- 1 3⁄4 teaspoons ground cumin
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 (16 ounce) can fat-free refried beans
- 2 (4 1/2 ounce) cans chopped green chilies
- 1 cup preshredded colby-monterey jack cheese, divided
- 1 cup frozen whole kernel corn, thawed and drained
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 1⁄3 cups nonfat milk
- 1⁄8 teaspoon hot sauce
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
- red onion, slices (optional garnish)
- chopped cilantro (optional garnish)
directions
- Preheat oven to 350*F.
- Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
- Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
- Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole.
- Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
