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| Cooking Light's Corn Fritter Casserole |
From Cooking Light's Annual Recipes 2005, Corn Fritter Casserole is one of my all time favorite recipes. I spent less than twenty minutes prep time and my family devoured it in even less time.
You'll want to try this one!
You'll want to try this one!
Weight Watchers Points
Old Points: 5
Points+: 7
Yield: 9 Servings
Serving Size: about 2/3 cup
Amount per servingCalories: 247 ♥ Fat: 8.4g ♥ Protein: 8.6g ♥ Carbohydrate: 36.7g ♥ Fiber: 1.9g ♥ Cholesterol: 31mg ♥ Iron: 1.3mg ♥ Sodium: 629mg ♥ Calcium: 72mg
Corn Fritter Casserole
Adapted recipe from Cooking Light Annual Recipes (2005)
Ingredients:
- 3 tablespoons butter, softened
- 3 large egg whites, lightly beaten
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 1 (15 1/4-ounce) can whole-kernel corn, drained)
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8 1/2 ounce) package corn muffin mix (I used Jiffy)
- 1/4 teaspoon black pepper
- Cooking spray
1) Preheat oven to 375° F.
2) Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth.
3) Stir in onion and next 3 ingredients; mixing well.
4) Add muffin mix and black pepper, stirring until ingredients are well combined.
5) Pour into an 11 X 7-inch baking dish coated with cooking spray.
6) Bake at 375° F for 50 minutes or until a wooden toothpick inserted into the center comes out clean.
7) Dig in!
