Try this made over Corn Casserole for dinner this year!

Corn casserole has been a staple at my family Thanksgiving dinners for years. Only recently did I find out that not everyone knows what it is. It was a mind-boggling revelation. If you don’t know what it is, it’s like a mix of corn bread and corn pudding. It’s delicious and I highly recommend it.  A few years ago, I stumbled on a recipe that makes it with less calories and is still delcious. Try it out. From my table to yours, enjoy! 

Corn Casserole
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Ingredients
  1. 8.5 oz corn muffin mix
  2. 15.25 oz can sweet yellow corn, drained
  3. 14.75 oz can sweet corn cream style
  4. 16 oz fat free Greek yogurt
  5. 1/4 cup melted light butter (Land O Lakes Whipped)
  6. 1/2 cup egg whites
  7. cooking spray
Instructions
  1. Preheat oven to 350°.
  2. Spray an 9 x 13 baking dish with cooking spray.
  3. In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don’t worry, you are doing fine.
  4. Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
  5. Let it cool a few minutes before cutting.
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