Chile relleno casserole - butter busters^

9 ----------

Ingredients

Quantity Ingredient
1 cup Evaporated skim milk
½ cup Egg Beaters
⅓ cup Flour
3 cans (4oz) whole green chiles
½ pounds Nonfat grated mozzarella
1 can (14 1/2oz) Del Monte chunky Mexican style stewed tomatoes

Directions

Preheat oven to 350F. spray a 1½-qt. size casserole dish with nonfat cooking spray. Beat evaporated skim milk, Egg Beaters, and flour until smooth. split open chiles and rinse to remove seeds.

Drain chiles on a paper towel. Mix cheeses together and reserve one half cup for topping. Alternate layers of chiles, cheese and Egg Beaters mixture in a casserole dish. Pour chunky tomato sauce over top layer and sprinkle reserved cheese on top. bake one hour or until done in the center. Per serving: 83 cal., 0.3g fat (3%), 3mg chol., 1g fiber, 9g pro., 12g carb., 300mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

Related recipes