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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chiles Rellenos Casserole Recipe

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This recipe for Chiles Rellenos Casserole is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb ground turkey
1 C chopped onion
13/4 tsp ground cumin
11/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 16-oz can fat-free refried beans
2 4-oz cans whole green chiles, drained and cut lengthwise into quarters
1 C shredded co-jack cheese, divided
1 C frozen whole kernel corn thawed and drained
1/3 C flour
1/4 tsp salt
11/3 C fat free milk
1/8 tsp hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices
chopped cilantro
sour cream
Directions:
Directions:
Preheat oven to 350.

Cook turkey and onion in a nonstick skillet over med-high heat until browned, stirring to crumble. Remove from heat; add cumin, oregano, garlic powder, salt and pepper. Stir well, set aside.

Arrange half of green chiles in an 11 x 7 baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4 inch border around the edge of the dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.

Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole.

Bake at 350 for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro. Serve with sour cream if desired.
Personal Notes:
Personal Notes:
Chopped green chiles can be substituted for whole chiles if desired.

 

 

 

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