Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 206.0
- Total Fat: 5.6 g
- Cholesterol: 2.6 mg
- Sodium: 629.4 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 2.5 g
- Protein: 6.8 g
View full nutritional breakdown of Green Chiles and Cheese Corn Casserole calories by ingredient
Green Chiles and Cheese Corn Casserole
Submitted by: SANDRAPW67
Introduction
Easy 35 + year old recipe. My family ask for it every holiday. It's great for pot luck meals, bereaved family , or recovering friend. Working moms, this recipe was my mainstay when I needed to contribute to a group meal. Easy 35 + year old recipe. My family ask for it every holiday. It's great for pot luck meals, bereaved family , or recovering friend. Working moms, this recipe was my mainstay when I needed to contribute to a group meal.Number of Servings: 18
Ingredients
-
2 cans of cream style corn (use name brand)
1 small can chopped green chiles (Old El Paso)
3/4 cup corn meal
3 egg whites
5 T oil
2 cups mild lowfat grated cheddar or colby cheese
1/2 teaspoon of garlic powder or to taste
1 dash pepper
Makes 18 small servings or 12 large depending on how you slice it. Calculations are for 18 servings.
Directions
Mix all ingredients in a large bowl. Pour mixture into large glass casserole dish sprayed with non-stick oil. Cook for 45-55 minutes at 350 degrees until edges and top are golden brown. Optional: Add extra grated cheese to the top during the last 5 minutes of cooking time. Extra cheese for top is not added into the calculations.
Note: Cooking time varies according to the size casserole dish used.
Tips: Mix all ingredients and refrigerate in a covered bowl over night. The next day stir well and pour into a prepared casserole dish and bake as directed.
Put a plastic corn-on-the-cob holder in the middle before serving so everyone will know it is a corn dish.
Number of Servings: 18
Recipe submitted by SparkPeople user SANDRAPW67.
Note: Cooking time varies according to the size casserole dish used.
Tips: Mix all ingredients and refrigerate in a covered bowl over night. The next day stir well and pour into a prepared casserole dish and bake as directed.
Put a plastic corn-on-the-cob holder in the middle before serving so everyone will know it is a corn dish.
Number of Servings: 18
Recipe submitted by SparkPeople user SANDRAPW67.
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