Lightened Up Creamy Corn Casserole


5 minutes


35 minutes


10 minutes


50 minutes


  • 1 (15 ¼ oz.)  can sweet whole kernel corn, drained
  • 1 ( 14 ¾ oz.)  can cream-style corn, not drained 
  • 8 oz. box corn muffin mix- I use Jiffy 
  • 1 cup non fat plain Greek yogurt
  • 2 large eggs whites 
  • 3 Tbsp light butter, melted. I use Land o Lakes light butter made with canola oil
  • 1/2 cup reduced fat cheddar cheese. I like to use Velveeta shreds


  1. Preheat oven to 350 degrees. Spray a 9×13 or 3-quart baking dish with nonstick spray. Set aside.
  2. In a large mixing bowl, whisk together the egg whites and non fat Greek yogurt. Then add in the two cans of corn and muffin mix. Mix until well combined. 
  3. Add melted lighter butter and light cheese, if using and continue mixing until all ingredients are incorporated. 
  4. Pour into the prepared dish and bake uncovered for 35-40 minutes or until golden brown.
  5. Remove from the oven and let stand for 5 minutes before serving.

6 Points® per serving


Store leftovers in an airtight container in the refrigerator for 5-7days.
You can freeze this casserole for up to three months. Cool the casserole completely.  Once cool, wrap freezer safe pan tightly in plastic wrap two times followed by foil.Let thaw overnight in the refrigerator before reheating.

Smartpoints: GREEN: 7 smartpoints per serving BLUE/PURPLE: 6 smartpoints per serving with light cheese