Chiles Rellenos Casserole Recipe

Name: Chiles Rellenos Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4 ounce) cans chopped green chili peppers, drained; 4 -6 ounces longhorn cheddar cheese, shredded; 2 cups nonfat milk; 1 cup biscuit mix (I use Baking Mix Aka "bisquick".); 1 cup egg substitute, or; 4 eggs, lightly beaten; 1 cup low fat cottage cheese; salsa (optional); sour cream (optional); plain yogurt (optional)

Servings: persons

1
Preheat oven to 350 degrees.
2
Prepare a 2-quart baking dish by spraying with cooking spray.
3
Sprinkle the chopped chili and cheese over bottom of dish.
4
Combine the milk, biscuit mix, and egg substitute in a medium mixing bowl; using a wire whisk beat till smooth.
5
Stir in the cottage cheese and spoon mixture over the chili and cheese.
6
Bake uncovered approximately 45 minutes or until puffed and a knife insered near center comes out clean.
7
Allow to stand 10 minutes before serving.
8
Top each serving with salsa, sour cream or plain yogurt.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (4 ounce) cans chopped green chili peppers, drained, 4 -6 ounces longhorn cheddar cheese, shredded, 2 cups nonfat milk, 1 cup biscuit mix (I use Baking Mix Aka "bisquick".), and more.

Yes, Chiles Rellenos Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles Rellenos Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions