This creamy corn casserole is a delicious twist on the classic dish, featuring light ingredients that still deliver on flavor. It’s an easy recipe that can be whipped up quickly, making it a hit at family dinners or holiday meals.
This recipe tackles issues like heaviness and lack of flavor in traditional corn casseroles, providing a lighter, more enjoyable option for meals.
I know how tough it can be to find a corn casserole recipe that’s both satisfying and fits into a healthier lifestyle. Ever tried a casserole that just turned out dry or bland? That’s often the case with traditional recipes, which can be frustrating when you want something easy and enjoyable.
What sets this recipe apart is its use of fat-free Greek yogurt, which adds creaminess while keeping the calories lower. It bakes beautifully in about an hour, giving you a lovely golden top, and is fluffy to the touch when it’s ready.
If you’re on the lookout for other tasty side dishes to serve, check out my Ground Beef Hash Brown Casserole. It’s perfect for larger gatherings, and I think you’ll love that one too!
Table of contents
Why You Will Love This Recipe
- Protein-Rich Ingredients – The inclusion of Greek yogurt packs in protein while keeping the casserole light. It’s a satisfying choice that helps you feel full without excess calories.
- Quick Prep Time – With just five minutes to mix everything together, you can whip this dish up quickly, making it a breeze to add to any meal, even on busy weekdays.
- Moist and Creamy Texture – The combination of corn and Greek yogurt creates a sumptuous creaminess that contrasts perfectly with a slight sweetness from the corn, making each forkful enjoyable.
- Long-Lasting Freshness – This casserole holds up well in the fridge, storing nicely for several days. It’s ideal for leftovers or meal prep, ready when you are for lunch or dinner.
Creamy Greek Yogurt Corn Casserole
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 15 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A lighter corn casserole made with fat-free Greek yogurt, corn muffin mix, and egg whites for a creamy, lower-fat side dish.
Ingredients
- 8.5 oz (approximately 241 g) corn muffin mix
- 15 oz (425 g) can sweet yellow corn, drained
- 14.75 oz (418 g) can sweet corn cream style
- 16 oz (454 g) fat-free Greek yogurt
- 1/4 cup (56 g) melted light butter
- 1/2 cup (approximately 120 g) egg whites
- Cooking spray, as needed for greasing
Instructions
- Step 1: Preheat Oven: Preheat your oven to 350F. Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking. Preheating ensures even cooking for your casserole.
- Step 2: Mix Ingredients: In a large bowl, combine all ingredients: corn muffin mix, drained sweet yellow corn, cream-style corn, fat-free Greek yogurt, melted light butter, and egg whites. Stir together with a spoon or spatula. The mixture will be fluffy; this is expected and indicates proper mixing.
- Step 3: Pour and Bake: Pour the mixture evenly into the prepared baking dish. Bake in the preheated oven for 55-60 minutes. Watch for the edges turning golden brown and the center becoming slightly firm. Insert a toothpick into the center to check doneness; it should come out clean.
- Step 4: Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before cutting. Cooling helps the casserole set and hold its shape when serving.
Notes
- Storage Tips: Room Temperature: Store the casserole in an airtight container at room temperature for up to 2 days to maintain moisture and texture.
- Storage Tips: Refrigeration: Transfer to an airtight container and refrigerate for up to 5 days. Reheat thoroughly before serving.
- Storage Tips: Freezing: Wrap tightly with plastic wrap and aluminum foil, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: If the casserole seems dry after baking, gently stir in 1/4 cup unsweetened almond milk and return it to the oven for an additional 10 minutes to add moisture.
- Expert Tips: If the casserole rises excessively during baking, gently press down with a spatula about 30 minutes into baking to maintain its structure.
- Expert Tips: For added creaminess, consider mixing in an extra 8 oz of fat-free Greek yogurt halfway through baking.
- Expert Tips: If the top begins to brown too quickly, tent the casserole with aluminum foil for the last 10-15 minutes to prevent overcooking.
- Expert Tips: Use a toothpick inserted into the center to check doneness; it should come out clean after 55-60 minutes of baking.
- Serving Suggestions: Serve this casserole alongside roasted Brussels sprouts or seasoned green beans.
- Serving Suggestions: It pairs well with a fresh spinach salad or simple coleslaw.
- Serving Suggestions: Try topping it with fresh cilantro, crumbled feta cheese, or avocado slices for additional flavor. A drizzle of hot sauce or balsamic glaze complements the dish too.
- Serving Suggestions: This casserole can also be used as a filling for savory stuffed peppers, as a corn casserole dip, or incorporated into a breakfast burrito spread.
- Recipe Variations: For a dairy-free option, substitute fat-free Greek yogurt with a dairy-free yogurt alternative, keeping the same measure.
- Recipe Variations: Use fresh frozen sweet corn instead of canned for a firmer texture; thaw and drain thoroughly before mixing.
- Recipe Variations: To increase protein, add shredded sharp cheddar cheese (quantity to taste) when mixing ingredients before baking.
- Recipe Variations: Egg whites can be swapped with two whole eggs for a richer texture if preferred.
- Ingredient Notes: Fat-free Greek yogurt is essential for creaminess without added fat; use thick, whole milk Greek yogurt for best results.
- Ingredient Notes: Choose corn muffin mix that is not heavily sweetened to balance flavors.
- Ingredient Notes: Drained canned corn adds sweetness and texture but fresh or frozen corn may be substituted if preferred.
- Ingredient Notes: Melt light butter before mixing to incorporate smoothly and enhance richness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Greek yogurt: This recipe needs whole milk Greek yogurt for creaminess and tang. Look for a thick texture, as it contributes to the casserole’s richness.
- Frozen corn: Use sweet, frozen corn for sweetness and texture. Avoid canned corn, which can be mushy. Thaw and drain it before mixing in.
- Eggs: Two large eggs are key to binding everything together and adding moisture. Room temperature eggs incorporate better, so set them out ahead of time.
- Cheddar cheese: Choose sharp or extra sharp shredded cheddar for a bold flavor boost. Shredded works best since it melts beautifully and evenly.
- Green onions: Fresh green onions add a pop of color and a mild onion flavor. Look for firm, bright green stalks for the best taste.
- Butter: Use unsalted butter for richness without added salt. Melt it before mixing to ensure smooth incorporation for the casserole’s creamy texture.
- Garlic: Fresh garlic brings a punch of flavor. Mince it finely to release its oils; this step elevates the entire dish’s taste.
- Parmesan cheese: Freshly grated Parmesan adds depth and a salty kick. Avoid pre-grated for a better melt and flavor.
- Greek yogurt: This recipe needs whole milk Greek yogurt for creaminess and tang. Look for a thick texture, as it contributes to the casserole’s richness.
- Frozen corn: Use sweet, frozen corn for sweetness and texture. Avoid canned corn, which can be mushy. Thaw and drain it before mixing in.
- Eggs: Two large eggs are key to binding everything together and adding moisture. Room temperature eggs incorporate better, so set them out ahead of time.
- Cheddar cheese: Choose sharp or extra sharp shredded cheddar for a bold flavor boost. Shredded works best since it melts beautifully and evenly.
- Green onions: Fresh green onions add a pop of color and a mild onion flavor. Look for firm, bright green stalks for the best taste.
- Butter: Use unsalted butter for richness without added salt. Melt it before mixing to ensure smooth incorporation for the casserole’s creamy texture.
- Garlic: Fresh garlic brings a punch of flavor. Mince it finely to release its oils; this step elevates the entire dish’s taste.
- Parmesan cheese: Freshly grated Parmesan adds depth and a salty kick. Avoid pre-grated for a better melt and flavor.
Recipe Tips
- If the casserole seems dry after baking, add 1/4 cup unsweetened almond milk and stir gently into the mixture before returning it to the oven for 10 more minutes.
- When the edges appear golden but the center looks wet, check doneness by inserting a toothpick; it should come out clean after 55-60 minutes of baking.
- If the casserole rises too much, gently press down with a spatula after 30 minutes to help maintain its structure during baking.
- For a creamier texture, consider mixing in an additional 8 oz of fat-free Greek yogurt halfway through baking for extra richness.
- If the top browns too quickly, tent it with aluminum foil for the last 10-15 minutes of baking to avoid overcooking.
Serving Suggestions
Serve creamy Greek yogurt corn casserole with a side of roasted Brussels sprouts or seasoned green beans. You might also enjoy it alongside a fresh spinach salad or simple coleslaw for extra crunch.
Use creamy Greek yogurt corn casserole to create savory stuffed peppers or a corn casserole dip. Add to a breakfast brunch spread as a filling option or layer into a savory breakfast burrito.
Top the casserole with fresh cilantro, crumbled feta, or slices of avocado for added taste. A drizzle of hot sauce or balsamic glaze can also complement the flavors beautifully.
Recipe variations
- You can use fresh, frozen, or canned corn when making this corn casserole, adjusting moisture slightly based on the corn’s water content.
- Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the base recipe to deepen flavor without overpowering the creamy texture.
- Either fat-free Greek yogurt or low-fat sour cream can be chosen to lighten the casserole while maintaining the creamy consistency.
- If cooking for 30, double all ingredients to fill two 9×13-inch pans; baking time remains about 55-60 minutes per pan.
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How to Store?
To keep your creamy Greek yogurt corn casserole fresh and delicious, follow these storage tips:
Room Temperature: Place casserole in an airtight container. Store at room temperature for up to 2 days to maintain texture and moisture.
Refrigeration: Transfer to an airtight container. Keep in the refrigerator for up to 5 days. Reheat well before serving to preserve flavors.
Freezing: Wrap casserole tightly with plastic wrap and aluminum foil. Store in a freezer-safe container for up to 3 months. Thaw overnight in refrigerator before reheating.
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