Summer corn casserole

Yield: 8 Servings

Measure Ingredient
1 cup Fresh corn kernels, cut from
\N \N Cob (about 2 ears)
¼ cup Egg substitute
¼ cup Reduced-cal stick margarine,
\N \N Melted
1 can Cream style vorn (8oz)
1 pack Jalapeno cornbread mix
½ cup Green onions, sliced
1 clove Garlic, minced
1 \N Carton plain nonfat yogurt
3 \N To 4 drops Tobasco sauce

Preheat oven to 350F degrees. Combine all ingredients and pour into an 8-in square baking dish coated with cooking spray. Bake at 350F for 45 minutes or until set.

Nutritional info: Calories: 123⅕, Total fat 2.9, Cholesterol: 1mg, Carbohydrate: 20⅖ grams, Dietary fiber: 2½ grams, Protein 4⅗ grams, Sodium: 261mg

Typos by Bobbie Beers

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