Corn-And-Green Chile Casserole

Ingredients

  • 1 (15-ounce) can cream-style corn
  • 2/3 cup finely chopped onion
  • 1 ½ cups (6 ounces) reduced-fat shredded sharp Cheddar cheese
  • ½ cup yellow cornmeal
  • 4 large egg whites, lightly beaten
  • Cooking spray
  • ¼ teaspoon pepper
  • + 21 more ingredients
    • ½ cup yellow cornmeal
    • 1 ½ cups (6 ounces) reduced-fat shredded sharp Cheddar cheese
    • 1 tablespoon finely chopped fresh cilantro (optional)
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • 2/3 cup finely chopped onion
    • 4 large egg whites, lightly beaten
    • 1 cup frozen whole-kernel corn, thawed
    • 1 ½ cups diced yellow squash
    • Cooking spray
    • ¼ teaspoon pepper
    • 1 (15-ounce) can cream-style corn
    • 1 tablespoon finely chopped fresh cilantro (optional)
    • 1 cup frozen whole-kernel corn, thawed
    • 1 ½ cups diced yellow squash
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 (4.5-ounce) can chopped green chiles, drained
    • 1 (4.5-ounce) can chopped green chiles, drained
    • 1 teaspoon baking powder

Preheat oven to 425°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and squash; sauté 4 minutes or just until onion begins to brown. Remove from heat. Stir in 1 cup cheese, corn, and next 8 ingredients. Place mixture in an 11 x 7-inch baking dish coated ...

View full recipe at My Recipes

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