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:
Your mother is also glad you are back! ;) These latest two recipes look awesome! >^..^<
That looks great! Maybe try yogurt cheese of fat free sour cream instead of the cream cheese?
corn casserole! this looks crazy good. i am so hungry! hope things are well, erin.
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
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