Chiles Rellenos Casserole

by Nancy Ballein

2-4 oz. cans diced green chili peppers, drained
8 oz. low-fat cheddar cheese, shredded (2 cups)
2 cups skim milk
1 cup packaged biscuit mix
1 cup frozen egg substitute, thawed or 4 eggs slightly beaten
1 cup low-fat cottage cheese
Salsa ( optional)

Spray a 12 x 71/2 x2 inch baking dish with nonstick spray coating. Sprinkle with chili peppers
and cheddar chesse. In a medium bowl combine milk, biscuit mix, and eggs (or substitute);
use a wire whisk or fork to beat till smooth. Stir in cottage cheese. Spoon egg mixture atop
chilies and cheese. Bake, uncovered, in a 350° oven about 45 minutes or till puffed and knife
inserted near the center comes out clean. Let stand 10 minutes before serving. Top with
salsa, if desired. Serves 6.