Easy Corn Casserole

Easy Corn Casserole Recipe
Lee Harrelson
Making the most of convenience products, this corn casserole comes together quickly as an ideal side dish for chili, spicy pork, or chicken.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 238
Caloriesfromfat 35 %
Fat 9.2 g
Satfat 4.8 g
Monofat 3 g
Polyfat 0.6 g
Protein 4.9 g
Carbohydrate 35.2 g
Fiber 1.5 g
Cholesterol 16 mg
Iron 1.3 mg
Sodium 327 mg
Calcium 43 mg

Ingredients

1/4 cup egg substitute
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.

Note:

The original reader recipe called for low-calorie margarine; we updated it with butter for a smoother, richer taste.

Peg Tantillo, Overland Park, Kansas,

September 2007
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