Chile Con Queso Casserole

This was a tasty brunch dish today. My guests seemed to enjoy it.

Chili con Queso Casserole

1 can (4.5oz) chopped green chilies, drained
10 oz tomatoes and green chilies, drained
1 c. shredded reduced fat cheese
1 c. Heart Smart Bisquick
1/2 c. low fat sour cream
2 eggs
1 egg white
Salsa (optional)

Heat oven to 375*. Spray 8×8 inch pan with cooking spray. Sprinkle the tomatoes and chiles evenly in pan. In medium bowl, beat cheese, Bisquick, sour cream, eggs, egg white with wire whisk until blended. Pour over chiles and tomatoes. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Serve with salsa.

Do ahead: Cover unbaked casserole tightly and refrigerate up to 24 hours. Bake as directed.

Yield: 9 servings. Per serving= 115 Calories; 5g Fat (36.2% calories from fat); 6g Protein; 13g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 406mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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