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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 35%
  • Fat: 9.2g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.9g
  • Carbohydrate: 35.2g
  • Fiber: 1.5g
  • Cholesterol: 16mg
  • Iron: 1.3mg
  • Sodium: 327mg
  • Calcium: 43mg

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

  1. Preheat oven to 350°.
  2. 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.
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