1/4 cup unsweetened almond milk (or any milk of choice)
2 tbsp reduced-fat shredded cheddar cheese
2 tbsp grated Parmesan cheese
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Cooking spray
Instructions
Preheat Oven and Prepare Baking Dish:
Preheat your oven to 350°F (175°C). Lightly coat a 9×9-inch baking dish with cooking spray.
Mix Cream Cheese Mixture:
In a large mixing bowl, combine the softened fat-free cream cheese, fat-free Greek yogurt, unsweetened almond milk, salt, and black pepper. Use a hand mixer or whisk until smooth and well combined.
Add Remaining Ingredients:
Stir in the thawed corn kernels, chopped green onions, chopped red bell pepper, minced garlic, shredded cheddar cheese, and grated Parmesan cheese into the cream cheese mixture. Mix until all ingredients are evenly incorporated.
Transfer to Baking Dish:
Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
Bake the Casserole:
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is bubbly and lightly golden on top.
Serve Warm:
Remove the Cream Cheese Corn Casserole from the oven and let it cool slightly before serving. Garnish with additional chopped green onions or parsley if desired.
Useful Information
Ingredient Tips: To keep this recipe low in SmartPoints, use fat-free cream cheese, Greek yogurt, and reduced-fat cheese options. Adjust seasoning and add more vegetables like diced jalapenos for added flavor and spice.
Storage: Store any leftover Cream Cheese Corn Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through before serving again.
Variations: Feel free to customize this casserole by adding cooked diced chicken breast or turkey bacon for a protein boost. You can also swap out the Parmesan cheese for another low-fat cheese of your choice.
