Mini Chile Relleno Casseroles - Recipe.com

By SMorrissey

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 see savings
• 3/4 cup frozen corn, thawed and patted dry see savings
• 4 scallions, thinly sliced see savings
• 1 cup shredded reduced-fat Cheddar cheese see savings
• 1 1/2 cups nonfat milk see savings
• 6 large egg whites see savings
• 4 large eggs see savings
• 1/4 teaspoon salt see savings

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from recipe.com

Preparation

Step 1

1.

Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

2.

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.

3.

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.

Tip:

Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins