Serves: 8

1. Heat oven to 350°. Grease rectangular baking dish, 13 X 9 X 2 inches, with shortening.

2. Beat eggs, sour cream, salt and pepper sauce in large bowl with wire whisk. Stir in cheeses and chilies. Pour into baking dish.

3. Bake uncovered about 45 minutes or until golden brown and set in center.

4. While casserole is baking, make Fresh Cilantro Salsa and Black Bean and Corn Salsa. Serve salsas with casserole.

Fresh Cilantro Salsa
1 cup salsa
2 tablespoons chopped fresh cilantro
Mix salsa and cilantro.
Black Bean and Corn Salsa
1 cup salsa
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen (thawed) or canned (drained) whole kernel corn

Mix salsa, beans and corn.

NUTRITION FACTS: 1 Serving Calories 390 (Calories from Fat 260) Fat 29g (Saturated 16g) Cholesterol 285mg Sodium 770mg Carbohydrate 12g (Dietary Fiber 3g) Protein 23g % DAILY VALUE: Vitamin A 32% Vitamin C 26% Calcium 44% Iron 10% DIET EXCHANGES: 3 High-Fat Meat 2 Vegetable 1 Fat

Lighter Chilies Rellenos Bake: For 4 grams of fat and 195 calories per serving, substitute 2 cups fat-free cholesterol-free egg product for the eggs and 2 cups cooked rice for the Monterey Jack cheese. Use reduced-fat sour cream and Cheddar cheese.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
CHEESE BASICS
CREATING A CHEESE TRAY
Cheese Fondue
Cheesy Vegetable Strata
Chilies Rellenos Bake
Classic Cheese Soufflé
Deviled Eggs
EGG BASICS
Eggs Benedict
French Omelet
Fresh Spinach and New
Huevos Rancheros
Impossibly Easy Ham and
LEARN WITH BETTY--SCRAMBLE EGGS
Puffy Omelet
Santa Fe Brunch Bake
Sausage and Egg Breakfast Pizza
Savory Italian Frittata
Scrambled Eggs
Southwestern Egg Bake