Chiles Rellenos Casserole (Cooking Light) - cooking recipe

Ingredients

1/2 lb ground turkey
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) can fat-free refried beans
2 (4 1/2 ounce) cans chopped green chilies
1 cup preshredded colby-monterey jack cheese, divided
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups nonfat milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion, slices (optional garnish)
chopped cilantro (optional garnish)

Preparation

Preheat oven to 350*F.
Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of 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, if desired.