Title: Summer Corn Casserole
Categories: Casseroles
Yield: 8 Servings

1 c Fresh corn kernels, cut from
Cob (about 2 ears)
1/4 c Egg substitute
1/4 c Reduced-cal stick margarine,
Melted
1 cn Cream style vorn (8oz)
1 pk Jalapeno cornbread mix
1/2 c Green onions, sliced
1 cl Garlic, minced
1 Carton plain nonfat yogurt
3 To 4 drops Tobasco sauce

Preheat oven to 350F degrees. Combine all ingredients and pour into an 8-in
square baking dish coated with cooking spray. Bake at 350F for 45 minutes
or until set.

Nutritional info: Calories: 123.2, Total fat 2.9, Cholesterol: 1mg,
Carbohydrate: 20.4 grams, Dietary fiber: 2.5 grams, Protein 4.6 grams,
Sodium: 261mg

Typos by Bobbie Beers

Posted to MM-Recipes Digest V4 #077 by BobbieB1@aol.com on Mar 16, 1997