Easy Corn Casserole

We published this casserole created by Kansas reader Peg Tantillo in our June 1996 issue. Making the most of convenience products, this dish comes together quickly as an ideal side for chili, spicy pork, or chicken. The original called for low-calorie margarine; we updated it with butter for a smoother, richer taste.

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.

Nutritional Information

Calories:

238 (35% from fat)

Fat:

9.2g (sat 4.8g,mono 3g,poly 0.6g)

Protein:

4.9g

Carbohydrate:

35.2g

Fiber:

1.5g

Cholesterol:

16mg

Iron:

1.3mg

Sodium:

327mg

Calcium:

43mg