Mini Chile Relleno Casseroles
"Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook's best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores...."
INGREDIENTS
•
2 4-ounce 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 nonfat milk
•
6 large egg whites
•
4 large eggs
•
1/4 teaspoon salt
Comments & Reviews
Just A Pinch Sweepstakes