Tuesday, May 30, 2006

Creamy Corn Casserole

This recipe comes from my husband's family cookbook. I'm not sure where it originated, but it's been in his family for years and years. I think there is probably a way to make this without wasting calories on cream cheese, because the cream cheese flavor doesn't really come through, as it is completely overpowered by the chilies - maybe a simple white sauce would suffice? It's one to work on...



Corn Casserole

3 (15 1/4 oz. cans) white corn, drained (630)
8 oz. cream cheese (1/3 reduced fat) (560)
1/4 c. milk (I use fat-free Lactaid) (23)
1 4-oz. can diced green chilies (20)
1 c. shredded sharp cheddar (1/3 reduced fat) (285)

Preheat oven to 350 degrees. Whisk the milk and cream cheese together, adding salt to taste, if desired, then add the chilies and the corn; stir to combine. Pour the mixture into an 8x8" casserole dish and sprinkle the cheese evenly over the top. Bake for 20 minutes, then turn the temperature up to 400 degrees and bake for another ten minutes, or until bubbly and the cheese is browned.

Makes 9 servings, 169 calories per serving.



We added this as our side to our lean grilled burgers, and it worked out nicely. I'm not the biggest fan of this recipe, but everyone else who tastes it loves it.

4 comments:

Anonymous said...

Your mother is also glad you are back! ;) These latest two recipes look awesome! >^..^<

Michele said...

That looks great! Maybe try yogurt cheese of fat free sour cream instead of the cream cheese?

vanessa said...

corn casserole! this looks crazy good. i am so hungry! hope things are well, erin.

Anonymous said...

I found your blog through Google (go figure) and was looking for a Recipe for Corn Casserole, but was hoping to find one similar to that I had at a wedding not long ago, it was like yours just topped with French Fried Onions instead of Cheese, so I hope you dont mind Im going to try and make that substitute and see how it goes, thanks! Mamasnowflake14@aol.com