The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. The recipe builder is the most accurate way to create, obtain, and track the Points®Īmount Per Serving: Calories: 190 Total Fat: 7g Saturated Fat: 5g Cholesterol: 9mg Sodium: 180mg Carbohydrates: 26g Net Carbohydrates: 26g Fiber: 0g Sugar: 3g Protein: 6gĭo not use the WW nutritional calculator to calculate points. Be sure to edit the recipe with any ingredients that you use that are different.
You’ll first need to sign into your WW account and then the recipe builder will upload. Remove from the oven and let stand for 5 minutes before serving.Ĭlick the link below to go to the recipe builder.Pour into the prepared dish and bake uncovered for 35-40 minutes or until golden brown.Add melted lighter butter and light cheese, if using and continue mixing until all ingredients are incorporated.Then add in the two cans of corn and muffin mix. In a large mixing bowl, whisk together the egg whites and non fat Greek yogurt.Spray a 9×13 or 3-quart baking dish with nonstick spray. I use Land o’ Lakes light butter made with canola oil 1 ( 14 ¾ oz.) can cream-style corn, not drained.1 (15 ¼ oz.) can sweet whole kernel corn, drained.In a large mixing bowl, whisk together the egg whites. How do I make this Lightened Up Creamy Corn Casserole? Let thaw overnight in the refrigerator before reheating. Once cool, wrap freezer safe pan tightly in plastic wrap two times followed by foil. You can freeze this casserole for up to three months. Store leftovers in an airtight container in the refrigerator for 5-7days.
How long will this stay fresh in the fridge? Can I freeze it? Cover and refrigerate for up to 48 hours. YES! This is an easy recipe to make up to 2 days ahead of time.Ĭombine all ingredients except for the cheese and place in casserole dish.
#Corn casserole jiffy mix slow cooker free#
If you want a bit of cheesiness feel free to use it in your baked corn casserole. Reduced fat Cheddar cheese- this is optional.I use land o lakes light butter made with canola oil Egg whites– you could use 1 whole egg, if you prefer.If you’re not a Greek yogurt fan-true me when I say you won’t be able to notice it’s in the casserole-once it’s all baked with the other ingredients. It’s a great substitute for sour cream and provides at creamy fluffy texture to this casserole. Non fat plain Greek yogurt– this is used in place of sour cream that is in the original casserole.Corn muffin mix– I use Jiffy! It’s the star of the show and makes this dish extremely delicious!.Sweet Corn – I absolutely love the texture that these sweet corn kernels add to this dish.Cream-Style Corn – creamed corn is essential for making this corn casserole ultra moist and tender.What ingredients do I need to make this Lightened Up Creamy Corn Casserole? There are hundreds of versions of this recipe on the internet, but this is the real deal just made lighter using less butter, replacing the sour cream with non fat Greek yogurt, and using egg whites instead whole eggs. It was later published on the first-ever Jiffy recipe box in 1976. The original Jiffy Corn Casserole recipe, or also known as “ Spoon Bread Casserole,” which first appeared in the 1960s as a recipe tear-off sheet in retail grocery stores. Servings: Makes 10( 1/2 cup) servings What is a Creamy Corn Casserole? This will be devoured at your Thanksgiving table! It’s sweet and savory, super delicious, and easy to make. This is the BEST Lightened Up Creamy Corn Casserole.
0 kommentar(er)
