Corn-And-Green Chile Casserole

Oxmoor House

4 servings (serving size: 1/4 of casserole)


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Cooking spray
2/3 cup finely chopped onion
1 1/2 cups diced yellow squash
1 1/2 cups (6 ounces) reduced-fat shredded sharp Cheddar cheese
1 cup frozen whole-kernel corn, thawed
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can cream-style corn
1 (4.5-ounce) can chopped green chiles, drained
4 large egg whites, lightly beaten
2 garlic cloves, minced
1 tablespoon finely chopped fresh cilantro (optional)


Preheat oven to 425°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and squash; sauté 4 minutes or just until onion begins to brown. Remove from heat.

Stir in 1 cup cheese, corn, and next 8 ingredients. Place mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until center is set. Top with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese melts. Garnish with cilantro, if desired.

Created date

March 2010

Nutritional Information

Calories 336
Fat 7.8 g
Satfat 4.7 g
Protein 21.2 g
Carbohydrate 50.4 g
Cholesterol 15 mg
Iron 2.1 mg
Sodium 1030 mg
Caloriesfromfat 20 %
Fiber 4.5 g
Calcium 480 mg