From Paulette Vickery's Recipe Collection

BB: CHILI REEANNO CASSEROLE

vegetables

1 cup evaporated skim milk
2 each egg beaters
1/3 cup flour
3 can whole green chilis, 4oz each
1/2 lb nonfat motzarella cheese
1/2 lb nonfat cheddar cheese
1 can mexican stewed tomatoes 14oz

Preheat oven to 350 degrees. Spray a 1 1/2 quart casserole dish with pam. Beat evaporated skim milk, egg beaters, and flour together until smooth. Split open chilis and rinse to remove seeds. Drain chilis on a paper towel. Mix cheeses together and reserve 1/2 cup for topping. Alternate layers of chilis, cheese, and egg beaters mixture in casserole dish. Pour chunky tomato sauce over top layer and sprinkle reserved cheese on top. Bake 1 hour or until done in the center. Per serving: fat 0.3 G, cholesterol 3 MG, fiber 1 G, calorries 83, 3 percent from fat, protein 9 G, carbohydrate 12 G, sodium 300 MG.

Yield: 9 servings




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