Summer Corn Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Fresh corn kernels, cut from
Cob, about 2 ears
1/4 cup: Egg substitute,
1/4 cup: Reduced-cal stick margarine,
Melted,
1 can: Cream style vorn, 8oz
1 package: Jalapeno cornbread mix,
1/2 cup: Green onions, sliced
1 centiliter: 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: 123.2, Total fat 2.9, Cholesterol: 1mg,
Carbohydrate: 20.4 grams, Dietary fiber: 2.5 grams, Protein 4.6 grams,
Sodium: 261mg
Typos by Bobbie Beers
Source from luhu.jp
an 8-in square baking dish coated with cooking spray. Bake at 350F
for 45 minutes or until set.
Nutritional info: Calories: 123.2, Total fat 2.9, Cholesterol: 1mg,
Carbohydrate: 20.4 grams, Dietary fiber: 2.5 grams, Protein 4.6 grams,
Sodium: 261mg
Typos by Bobbie Beers
Source from luhu.jp
Tags
Casseroles