Imported from the web
Lightened-Up Corn Casserole
A lighter, creamy holiday corn casserole made with corn muffin mix, canned corn, fat-free Greek yogurt, egg whites, and a small amount of whipped butter. The casserole has a fluffy texture and golden edges.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 8.5 oz corn muffin mix
- 15 oz sweet yellow corn (Canned and drained)
- 14.75 oz sweet corn, cream style (Canned)
- 16 oz fat-free Greek yogurt
- 0.25 cup light butter (Melted; Land O Lakes Whipped)
- 0.5 cup egg whites
- cooking spray (For coating the baking dish)
Steps
- 1
Preheat the oven to 350°F.
- 2
Coat a 9 × 13-inch baking dish with cooking spray.
- 3
Add the corn muffin mix, drained sweet yellow corn, cream-style corn, Greek yogurt, melted light butter, and egg whites to a large bowl.
- 4
Mix all the ingredients together with a spoon. The mixture will be fluffy; this is expected.
- 5
Pour the mixture into the prepared baking dish.
- 6
Bake for 55–60 minutes, or until the edges are golden.
- 7
Let the casserole cool for a few minutes before cutting and serving.
Notes
The casserole can be made ahead and reheated. For variations, the source suggests adding Parmesan cheese or fresh herbs such as chives. Nutrition listed by the source is approximately 211 calories, 42 g carbohydrates, 7 g protein, 3.5 g fat, and 2 g fiber per serving.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →