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Light Corn CasseroleLight Corn Casserole


Prepared by: Kelsey Jeter
Nutrition Specialist,
University of Missouri Extension
December 27, 2015


Yield: 15 servings
(Size: about 2-2/3 x 3 inch)



  • 8.5 ounces corn muffin mix
  • 1 (15.25 ounce) can sweet yellow corn, drained
  • 1 (14.75 ounce) can sweet corn cream style
  • 16 ounces fat-free Greek yogurt
  • 1/4 cup melted light butter
  • 1/2 cup egg whites
  • Cooking spray



  1. Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray.
  2. In a large bowl combine all the ingredients and mix with a spoon.
  3. Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
  4. Let it cool a few minutes before cutting.

Nutrition information per serving:

Calories: 211

Fat: 3.6g

Sodium: 636.2mg

Carbohydrates: 42.1g

Fiber: 2.1g

Protein: 6.8g





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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, December 29, 2015