Corn-And-Green Chile Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2/3 cup finely chopped onion |
1 1/2 cups diced yellow squash |
1 1/2 cups (6 ounces) reduced-fat shredded sharp cheddar cheese |
1 cup frozen whole-kernel corn, thawed |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (15-ounce) can cream-style corn |
1 (4.5-ounce) can chopped green chiles, drained |
4 large egg whites, lightly beaten |
2 garlic cloves, minced |
1 tablespoon finely chopped fresh cilantro (optional) |
Directions:
1. Preheat oven to 425°.
2. 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.
3. Stir in 1 cup cheese, corn, and next 8 ingredients. Place mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until center is set. Top with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese melts. Garnish with cilantro, if desired.
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