Chiles Rellenos Casserole

Ingredients

• 1/2 pound ground turkey or chicken
• 1 cup chopped onion
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16-ounce) can fat-free refried beans
• 2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
• Vegetable cooking spray
• 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
• 1 cup frozen whole kernel corn, thawed and drained
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/3 cups skim milk
• 1/8 teaspoon hot sauce
• 2 eggs, lightly beaten
• 2 egg whites

Preparation

1. Cook ground turkey and onion in a nonstick skillet over medium-high heat until turkey is browned, stirring until it crumbles. Remove from heat; add cumin and next 5 ingredients to skillet. Stir well, and set mixture aside.
2. Arrange half of green chile quarters in an 11- x 7- x 1-1/2-inch baking dish coated with cooking spray; top with half of cheese. Spoon bean mixture in mounds onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
3. Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake, uncovered, at 350 degrees for 1 hour and 5 minutes or until set; let stand 5 minutes. Cut into squares to serve.