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.
Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes
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
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Preheat oven to 350 degrees F.
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Spray a 9×13 baking dish with cooking spray.
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In a large bowl, combine all the ingredients and mix with a spoon.
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Pour into a baking dish and bake for 55 to 60 minutes, or until the edges are golden.
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Let it cool a few minutes before cutting.
Nutrition
- Calories: 245.31kcal
- Fat: 17.57g
- Saturated Fat: 9.32g
- Monounsaturated Fat: 5.49g
- Polyunsaturated Fat: 1.20g
- Carbohydrates: 17.66g
- Fiber: 1.71g
- Sugar: 2.53g
- Protein: 5.58g
- Cholesterol: 46.49mg
- Sodium: 272.22mg
- Calcium: 50.66mg
- Potassium: 95.84mg
- Iron: 0.23mg
- Vitamin A: 133.47µg
- Vitamin C: 0.79mg
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