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Corn-And-Green Chile Casserole

Yield

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection