Salsa and Cheese Casserole
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Loading ...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.
Other Suggested Recipes:
- Cheese and Refried Bean Casserole
- Beans and Corn Casserole
- Salsa Chicken
- Refried Bean and Avocado Cakes with Avocado and Corn Salsa
- Potato Cheese Pie
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 202 | 6 | 3.5 | 15 | 0.5 | 560 | 15 | 4 |
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!
This was a very good dish but would have been even better with low fat sour cream on top
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.