Salsa 'n 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 cheddar 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.

Serves 6