Chiles Rellenos Casserole

• 2 (4 ounce) cans chopped green chili peppers, drained
• 4 -6 ounces longhorn cheddar cheese, shredded
• 2 cups nonfat milk
• 1 cup biscuit mix (I use Baking Mix Aka "bisquick".)
• 1 cup egg substitute, or
• 4 eggs, lightly beaten
• 1 cup low fat cottage cheese
• salsa (optional)
• sour cream (optional)
• plain yogurt (optional)

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.

green chili peppers, cheddar cheese, nonfat milk, biscuit mix, egg substitute, eggs, cottage cheese, salsa, sour cream, yogurt

Taken from www.food.com/recipe/chiles-rellenos-casserole-189321 (may not work)