I’ve embraced casserole dishes lately because they are so time-efficient. They feed me and the Husband for at least two or three meals. And with my busy schedule, I need that convenience.
One of my favorite parts of Thanksgiving is my aunt’s corn casserole. It’s ooey, it’s gooey, it’s delicious! However, it’s not very healthy. I re-envisioned her dish and came up with Pumped-Up Corn Casserole, a slightly healthier version:
Pumped-Up Corn Casserole is so ridiculously easy to make. There are only 6 ingredients!
The ingredients are: 1 box (8 ounces) of corn muffin mix, 1 small container of reduced fat sour cream, 1 can of creamed corn, 1 can of drained regular corn, 1/2 box of cubed super firm tofu, and 1 cub of steamed broccoli (diced in the food processor). The original dish just has the first four ingredients.
Mix everything together, pour into greased casserole dish, and bake at 375 for 50 minutes to 1 hour.
With green beans:
The tofu and broc was a great addition to this dish. You can’t really taste either ingredient, but they add protein and veggie power! Can’t beat that.
What are your favorite casserole recipes? I’ll add them to my recipe binder!