Chile Garden Casserole

Serves 12
1 Serving = 1 cup or 2 muffins

chile garden casserole


  • 10 eggs or equivalent egg substitute
  • 2 cups (1 pint) low–fat, small curd cottage cheese
  • ½ cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup green chile, chopped
  • 1 cup fresh spinach, chopped (or frozen, well drained)
  • 1 cup sharp cheddar cheese, grated (divided use)
  • 1 cup mozzarella cheese part skim milk, grated


  1. Preheat oven to 350 degrees.
  2. Lightly coat a 13×9 inch baking dish with non-flavored cooking spray.
  3. In a large bowl, beat eggs with an electric mixer on medium speed until they are light and lemony in color.
  4. Add the cottage cheese and mix together. Then add the flour, baking powder, and salt.
  5. Beat the egg and flour mixture with the electric mixer on low speed, until well blended.
  6. Add the green chile and spinach and mix well. Fold in mozzarella cheese and about ¾ cup of the cheddar cheese.
  7. Pour mixture into baking pan. Sprinkle the remaining cheddar cheese over egg mixture.
  8. Bake at 350 degrees for 50 to 60 minutes until mixture is firm and lightly browned on top.

Individual egg puffs:

  1. Coat a 12–cup muffin baking pan with non–flavored cooking spray. Pour egg mixture evenly into each cup.
  2. Bake at 350 degrees for 25 to 30 minutes until each egg mixture is puffed up and lightly browned on top.


  1. Experiment and add different vegetables such as bell peppers, onion, or mushrooms.

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