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Easy Corn Casserole

Recipe By :
Serving Size : 12
Categories : vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces creamed corn
15 ounces corn, whole kernel, canned -- drained
1/2 cup egg beaters® 99% egg substitute
1 cup sour cream, light
1/2 large onion -- chopped
1 box Jiffy corn muffin mix
1 cup cheddar cheese, lowfat -- shredded
salt
pepper

Mix everything together.

Put into sprayed 9" x 13" pan, uncovered.

Bake at 350 degrees for 45 minutes.

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Per Serving : 130 Calories; 3g Fat     1g Dietary Fiber     3 points

NOTES : Very easy and quick! I will probably try adding a can of chopped green chiles next time. I did substitute 2 whole eggs for the egg beaters.

 

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Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2005 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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