Chiles Rellenos Casserole - cooking recipe

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)

Preparation

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