Traditional corn casserole gets lightened up with the help of egg whites and Greek yogurt. The result is a delicious, rich side dish that tastes just as good as the original.
My parents’ house already smells so good. We are prepping most of our Thanksgiving side dishes today to maximize oven space tomorrow. I’ve already thrown together a pie and some sweet potato rolls. It makes Thanksgiving day so much easier! We can focus all of our energy on the turkey tomorrow and just heat a few things up before we’re ready to feast.
Every Thanksgiving we have a mix of traditional dishes (like grandma’s green bean casserole) and a few new recipes. This corn casserole is a new dish on our family’s table this Thanksgiving. I decided to make it for the first time after James and I had it during a Friendsgiving celebration last weekend. The version we had was covered in cheese and our favorite dish of the entire meal. I knew I had to recreate it for our family’s holiday celebration.
This version is a little bit lighter, thanks to the use of egg whites and majorly scaling back the amount of cheese. But, it’s still just as good as the original. And, the best part, it couldn’t be easier to throw together.
Lightened-up Corn Casserole
from Cooking Light
- 2 egg whites
- 1/4 cup unsalted butter, melted
- 1 8.75 oz. can no-salt-added corn, drained
- 1 8.75 oz. can cream-style corn
- 1 8.5 oz. package corn muffin mix
- 1 8 oz. container non-fat Greek yogurt
- 1/4 oz. sharp cheddar cheese, grated
- Preheat oven to 350 degrees. Coat a large casserole dish with non-stick cooking spray and set aside.
- In a large bowl, combine all ingredients except cheese. Mix until smooth and pour into casserole dish. Sprinkle with shredded cheese.
- Place in oven and bake for 45 minutes, or until set.