Mushroom Chile Relleno Casserole

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup seeded and minced sweet peppers
• 1/2 cup minced green bell pepper
• 1/2 cup chopped fresh mushrooms
• 1 (16 ounce) can chopped green chiles, or to taste
• 1/2 cup stewed tomatoes with juice, chopped
• salt and freshly ground black pepper to taste
• 1 1/2 cups soy milk
• 5 eggs
• 1/2 cup all-purpose flour
• 2 tablespoons minced cilantro
• 1/8 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1 cup shredded Cheddar-Monterey Jack cheese blend

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. Melt butter in a skillet over medium-low heat. Add garlic; stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes; cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
3. Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
4. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
5. Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

butter, garlic, onion, sweet peppers, green bell pepper, fresh mushrooms, green chiles, tomatoes, salt, soy milk, eggs, allpurpose, cilantro, chili powder, oregano, ground cumin, cheddarmonterey

Taken from www.allrecipes.com/recipe/261334/mushroom-chile-relleno-casserole/ (may not work)