Corn-And-Green Chile Casserole

• Cooking spray
• 2/3 cup finely chopped onion
• 1 1/2 cups diced yellow squash
• 1 1/2 cups (6 ounces) reduced-fat shredded sharp Cheddar cheese
• 1 cup frozen whole-kernel corn, thawed
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15-ounce) can cream-style corn
• 1 (4.5-ounce) can chopped green chiles, drained
• 4 large egg whites, lightly beaten
• 2 garlic cloves, minced
• 1 tablespoon finely chopped fresh cilantro (optional)

1. Preheat oven to 425u0b0.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and squash; saute 4 minutes or just until onion begins to brown. Remove from heat.
3. Stir in 1 cup cheese, corn, and next 8 ingredients. Place mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 425u0b0 for 25 minutes or until center is set. Top with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese melts. Garnish with cilantro, if desired.

cooking spray, onion, yellow squash, cheddar cheese, corn, yellow cornmeal, baking powder, salt, pepper, creamstyle, green chiles, egg whites, garlic, fresh cilantro

Taken from www.myrecipes.com/recipe/corn-and-green-chile-casserole (may not work)