Chile Relleno Casserole

I realized I had never put my infamous Chile Relleno basic casserole recipe here for all to share.  It’s great for breakfast, lunch or dinner.  I make it on Sunday, cut it into 8 pieces, wrap them and pop them into the microwave during the week for breakfast or lunch.

Ingredients:

• One 27 ounce can of whole chiles
• Two 7 ounce bags of Kraft Fat Free shredded cheddar cheese
• 32 ounces of egg beaters (egg substitute)

Directions:

1. Spray a 13 x 9 x 2 pan with Olive Oil or coconut oil spray
2. Open the chiles and place in a single layer in the pan
3. Follow with a shredded cheese
4. Repeat
5. Pour egg beaters over them
6. Bake in preheated 350 degree oven for about 40 minutes until center is just set
7. Enjoy with or without salsa

Nutrition information:  Makes 8 servings each with around

• 165 calories and
• 28 grams protein