10 Great Casseroles on a Budget

Festive Corn Casserole (Vegetarian, Light)

Yield: 10 servings

If you're looking for low-fat, low-calorie, low-cholesterol and low-cost, here's your new favorite casserole. Zucchini, corn and bell pepper mixed combine with eggs to provide lots of vegetarian nutrition in a quiche-type dish that works for lunch, dinner or breakfast, and you can use the leftover frozen corn as a side for the next night.

Get cooking!


  • 2 cups grated zucchini
  • 1 cup frozen corn
  • 1 cup diced red bell pepper
  • 2 cups cholesterol-free egg substitute
  • 1/2 cup fat-free evaporated milk
  • 2 teaspoons sugar substitute (or standard sugar)
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes (optional)


  1. Preheat oven to 350 degrees Fahrenheit. Coat 11-by-7-inch baking dish with nonstick cooking spray.
  2. Mix zucchini, corn and bell pepper in baking dish.
  3. Whisk egg substitute, evaporated milk, sugar substitute, celery seed, salt and red pepper flakes, if desired, in large bowl; pour over vegetables in baking dish.
  4. Bake 45 to 55 minutes or until golden.

(For nutritional information, see TLC Cooking.)