Salsa and Cheese Casserole

I really didn’t have high hopes for this recipe, but it surprised me. Toby said that “of all the Weight Watchers recipes you’ve made, this one tastes the most normal.” So that’s good! This tasted like a Spanish omelet. Ever had one of those? This doesn’t look too pretty on the plate, but the taste is there. That reduced-fat cheese is the key. I will make this one again! I served this with a salad and some bread.

rating: 9

Salsa and Cheese Casserole


1/2 cup chunky salsa, mild or medium, drained
3/4 cup egg substitute, equal to 3 eggs
1/3 cup all purpose flour
1 cup evaporated skim milk
6 oz. (1 1/2 cups) shredded reduced fat chedder cheese
2 oz. (1/2 cup) shredded monterey jack cheese
1 (8oz) can tomato sauce


Spray an 8 or 9 inch glass pie pan with nonstick cooking spray. Combine eggs, milk, and flour in a bowl. Beat well until smooth. Combine cheeses in another bowl and reserve 1/2 cup for topping. Stir remaining cheese into the milk mixture.
Spoon a small amount of drained salsa on bottom of pie pan and spread around. Ladle half of the cheese and milk mixture over salsa. Spoon remaining salsa over this layer then top with remaining cheese-milk mixture. Carefully top with the tomato sauce. Bake at 350* for 30 to 35 minutes, until set and puffy. Top with reserved cheese and bake an additional 5 minutes till melted. Serve with salsa, if desired.


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