Chile Relleno Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 diced green chiles3/4 cups frozen corn (thawed)4 scallions thinly slices1 cup reduced fat shredded cheddar cheese1.5 cups non fat milk6 egg whites4 eggs1/4 teaspoon salt
-Pre-heat the oven to 400 degrees F.
-coat 8 6 oz. ramekins or 4 10 oz. ramekins with cooking spray
-divide green chiles, corn, and scallions evenly among ramekins
-whisk milk, eggs, egg whites, and salt in a bowl and divide mixture evenly among each ramekin, top with cheese
-bake the mini casseroles at 400 degrees F. (25 min for 6 oz ramekins and 35 min for 10 oz. ramekins) until the tops begin to brown.
Serving Size: makes 8 6 oz. mini casseroles or 6 10 oz. mini casseroles
Number of Servings: 4
Recipe submitted by SparkPeople user WILLIKITTY.
-coat 8 6 oz. ramekins or 4 10 oz. ramekins with cooking spray
-divide green chiles, corn, and scallions evenly among ramekins
-whisk milk, eggs, egg whites, and salt in a bowl and divide mixture evenly among each ramekin, top with cheese
-bake the mini casseroles at 400 degrees F. (25 min for 6 oz ramekins and 35 min for 10 oz. ramekins) until the tops begin to brown.
Serving Size: makes 8 6 oz. mini casseroles or 6 10 oz. mini casseroles
Number of Servings: 4
Recipe submitted by SparkPeople user WILLIKITTY.
Nutritional Info Amount Per Serving
- Calories: 237.7
- Total Fat: 10.8 g
- Cholesterol: 184.6 mg
- Sodium: 579.8 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.3 g
- Protein: 22.9 g
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