Easy Corn Casserole

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