Easy Corn Casserole

By gvcathy

I make this recipe every Thanksgiving (doubled) to serve at potlucks and always get rave reviews.

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

Step 1

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.

Note: The original reader recipe called for low-calorie margarine; we updated it with butter for a smoother, richer taste.

238 cal/9.2g fat/4.9g protein/35.2g carb/1.5g fiber/327g sodium per serving