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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Patricia Barkman's versatile casserole can serve as a snappy side dish or a meatless meal with mass appeal. My father raves about it, she notes from Riverton, Manitoba. Ingredients:
1/2 cup egg substitute |
1 egg |
1 can (8-3/4 ounces) whole kernel corn, drained |
1 can (8-1/4 ounces) cream-style corn |
1 cup (8 ounces) reduced-fat sour cream |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend or part-skim mozzarella cheese |
1 can (4 ounces) chopped green chilies, drained |
1/2 cup cornmeal |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large bowl, beat egg substitute and egg. Add the remaining ingredients; mix well. Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 9 servings.
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