How To Make Make-Over Corn Casserole
Have a decadent and filling meal with this corn casserole made with a cross between corn pudding and cornbread in one satisfying meal for the whole family.
Serves:
Ingredients
- 8½ozcorn muffin mix
- 15¼ozsweet yellow corn,can, drained
- 14¾ozsweet corn cream style,can
- 16ozGreek yogurt,fat free
- ¼cuplight butter,melted, Land O Lakes Whipped
- ½cupegg whites
- cooking spray
Instructions
-
Preheat oven to 350 degrees F.
-
Spray a 9×13 baking dish with cooking spray.
-
In a large bowl, combine all the ingredients and mix with a spoon.
-
Pour into a baking dish and bake for 55 to 60 minutes, or until the edges are golden.
-
Let it cool a few minutes before cutting.
Nutrition
- Calories:Â 245.31kcal
- Fat:Â 17.57g
- Saturated Fat:Â 9.32g
- Monounsaturated Fat:Â 5.49g
- Polyunsaturated Fat:Â 1.20g
- Carbohydrates:Â 17.66g
- Fiber:Â 1.71g
- Sugar:Â 2.53g
- Protein:Â 5.58g
- Cholesterol:Â 46.49mg
- Sodium:Â 272.22mg
- Calcium:Â 50.66mg
- Potassium:Â 95.84mg
- Iron:Â 0.23mg
- Vitamin A: 133.47µg
- Vitamin C:Â 0.79mg
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