Chiles Rellenos Casserole
Tweet This recipe from Barbara Caton of Hillsborough originally appeared in our monthly Signature Dish column where we share readers’ most requested recipes. The column was discontinued in 2016 but the recipes are still great. The recipe is originally from Better Homes and Gardens magazine. Nonstick cooking spray 2 (4-ounce) cans diced green chili peppers, drained 8 ounces (2 cups) shredded low-fat cheddar cheese 2 cups skim milk 1 cup biscuit mix 4 slightly beaten large eggs, or 1 cup frozen egg substitute, thawed 1 cup low-fat cottage cheese Hot sauce, optional Salsa, optional Preheat oven to 350 degrees. Spray a 12-by-7-1/2-inch baking dishRead More →