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Active Time: 10 Minutes
Total Time: 45 Minutes
Yield: 4 servings, two 6-ounce or one 10-ounce casserole each
Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake—these are ready in half the time. Heatproof ramekins are a cook’s best friend—we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side.
2 4-ounce cans diced green chiles, drained and patted dry
3/4 cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat cheddar cheese
1 1/2 cups nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon salt
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1st Keep
 Dawn_Browne_McGreevey
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