Baked corn casserole

This recipe is just as sweet and delicious as traditional baked corn casserole, but with fewer calories and much less fat, saturated fat, cholesterol and sodium.

• ¼ teaspoon canola oil
• 2 15 ¼ ounce cans whole kernel corn, no salt added, undrained (or 3 cups plain cooked fresh or frozen corn, plus 1 ¼ cups water.
• 1 14 ¾ ounce can sweet corn, cream style, no salt added
• ½ cup cholesterol-free egg substitute
• 8 ounces fat-free sour cream
• 6 ½ ounce package of corn muffin mix
• ½ teaspoon salt

1. Use oil to grease a 9-inch by 13-inch glass baking dish.
2. Mix all remaining ingredients together in a large bowl and pour evenly into baking dish.
3. Bake, uncovered, at 350 degrees for 55-60 minutes.
4. Remove from oven and let sit 5-10 minutes before serving.

• Calories: 140
• Total fat: 2.5 g
• Saturated fat: 0.5 g
• Trans fat: 0 g
• Cholesterol: 0 mg
• Sodium: 330 mg
• Total carbohydrates: 27 g
• Dietary fiber: 2 g

 

 

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