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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mini Chile Relleno Casserole Recipe

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This recipe for Mini Chile Relleno Casserole is from The Mitchell/Mays Family Cookbook, 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:  
2 (4 ounce each) cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1-1/2 cups almond milk
6 large egg whites
4 large eggs
1/4 teaspoon salt
Directions:
Directions:
Preheat oven to 400º. Coat 8 (6 ounce) or 4 (10 ounce) heatproof ramekins with cooking spray and place on a baking sheet. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

 

 

 

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