Patricia Barkman's versatile casserole can serve as a snappy side dish or a meatless meal with mass appeal. "My father raves about it," she notes from Riverton, Manitoba. From Light and Tasty Magazine


INGREDIENTS



* 1/2 cup egg substitute
* 1 egg
* 1 can (8-3/4 ounces) whole kernel corn, drained
* 1 can (8-1/4 ounces) cream-style corn
* 1 cup (8 ounces) reduced-fat sour cream
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or part-skim mozzarella cheese
* 1 can (4 ounces) chopped green chilies, drained
* 1/2 cup cornmeal
* 2 tablespoons butter or stick margarine, melted
* 1/2 teaspoon salt
* 1/2 teaspoon Worcestershire sauce
* 1/8 teaspoon cayenne pepper


SERVINGS 9
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 35 min.
TOTAL 45 min.


DIRECTIONS




In a large bowl, beat egg substitute and egg. Add the remaining ingredients; mix well. Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 9 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 213 calories, 10 g fat (6 g saturated fat), 53 mg cholesterol, 525 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 fat.