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