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Salsa and Cheese Casserole

Salsa and Cheese Casserole

recipe ingredients
1/2 cup chunky salsa, mild or medium, drained
3/4 cup egg substitute, equal to 3 eggs
1/3 cup all purpose flour
1 cup evaporated skim milk
6 oz. (1 1/2 cups) shredded reduced fat chedder cheese
2 oz. (1/2 cup) shredded monterey jack cheese
1 (8oz) can tomato sauce

recipe directions
Spray an 8 or 9 inch glass pie pan with nonstick cooking spray. Combine eggs, milk, and flour in a bowl. Beat well until smooth. Combine cheeses in another bowl and reserve 1/2 cup for topping. Stir remaining cheese into the milk mixture.

Spoon a small amount of drained salsa on bottom of pie pan and spread around. Ladle half of the cheese and milk mixture over salsa. Spoon remaining salsa over this layer then top with remaining cheese-milk mixture. Carefully top with the tomato sauce. Bake at 350* for 30 to 35 minutes, until set and puffy. Top with reserved cheese and bake an additional 5 minutes till melted. Serve with salsa, if desired.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
202 6 3.5 15 0.5 560 15 4

4 Comments

  1. Crystal Lavis

    This dish is very good. I had it for supper last night with a salad and was very satisfied! My husband also loved it and it will definitly go into mt recipe book!

  2. Treva

    This was a very good dish but would have been even better with low fat sour cream on top

  3. Michele Thomas

    This is the same receipe my mother used to make when I grew up only hers had way too much fat in it. Nice to see an alternative. When I make it now I use regular non fat milk and mild green chilles and put the salsa on the side because of my sensitive stomach.

  4. Birdlady

    This was not as good as it I thought it sounded. I don’t plan on making it again but if I do I will not included the tomato sauce. It just tasted very dull/bland to me. I felt like I wasted the ingredients. Sorry.

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