Chilies Rellenos Casserole

1/2 pound ground turkey or beef
1 cup chopped onion
1 3/4 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 (16-oz) can refried beans
2 (4-oz) cans whole green chilies, drained and cut lengthwise into quarters
1 cup (4-oz) preshredded colby jack cheese, divided
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all purpose flour
1/4 tsp salt
1 1/3 cups milk
1/8 tsp hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
Chopped cilantro (opt)

Preheat oven to 350F.

Cook turkey and onion in a nonstick skillet over medium heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well and set aside.

Arrange half of green chilies in an 11 X 7 inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese, spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chilies over corn, top with 1/2 cup cheese.

Combine flour and salt in a bowl, gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350F for 1 hour and 5 minutes or until set; let stand for 5 minutes. Garnish with cilantro, if desired.

Yield: 6 servings.