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Lee Harrelson Photo by: Lee Harrelson

Easy Corn Casserole

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

Cooking Light SEPTEMBER 2007

  • Yield: 8 servings

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.

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
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Easy Corn Casserole recipe

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