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Tex-Mex Corn Bake

Categories: Vegetarian
Type: Side Dishes

This easy corn casserole has real, smoky barbecue flavor.

Serves: Serves: 6


  • 3/4 cup finely chopped onion
  • 10 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
  • 1/4 cup finely chopped celery
  • 1 tablespoon chili seasoning
  • 1 tablespoon Brown Sugar Twin
  • 1/8 teaspoon black pepper
  • 3 cups frozen whole-kernel corn, thawed

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray.
  2. In a large skillet sprayed with olive oil-flavored cooking spray, saute onion for 5 minutes. Stir in tomato sauce, celery, chili seasoning, Brown Sugar Twin, and black pepper. Add corn. Mix well to combine.
  3. Spread mixture into prepared baking dish. Bake for 45 to 50 minutes.
  4. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
  • Thaw corn by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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