Easy Corn Casserole by
Source: Cooking Light, September2007
Ingredients
1/4 cup egg substitute, or, 1 egg slightly beaten
1/4 cup butter, melted
1 can no-salt-added whole-kernel corn (8 3/4-ounce), drained
1 can no-salt-added cream-style corn (8 3/4-ounce)
1 package corn muffin mix (8 1/2-ounce)
1 carton plain fat-free yogurt (8-ounce)
Cooking spray
Instructions
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.
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.
Servings: 8
Nutrition Information (per serving):| Calories | 238 |
| Fat | 9.2 g |
| Saturated Fat | 4.8 g |
| Cholesterol | 16 mg |
| Sodium | 327 mg |
| Carbohydrates | 35.2 |
| Fiber | 1.5 g |
| Protein | 4.9 g |