Chile Rellenos Egg Casserole 10 eggs 1/2 cup unsifted flour 1 tsp. baking powder 1/4 tsp. salt 1/4 cup butter, melted 16 oz. low fat small curd cottage cheese 1 pound Monterey Jack Cheese, shredded 1/4 tsp. ground cumin 2 4 oz. cans of chopped green chiles Heat oven to 350 degrees F and grease small baking dishes. In large bowl, beat eggs until light and lemon colored. Add all ingredients except chilies. Mix. Pour 1/2 cup mixture into each pan and spread. Top with thin layer of green chiles. Top with another layer of mixture. Bake about 30 minutes until top is browned and center firm. It is best served hot from the oven. If you prefer, you can make this in a 9x13 pan, just plan to bake it a little longer. HINT: you can make the egg mixture the night before and assemble it just before baking. Makes 8 servings