Weight Watchers Recipes > Main dishes > Weight Watchers Corn Casserole Recipe

Weight Watchers Corn Casserole recipe

Ingredients Needed

  1. Cooking Spray (0.333333333333333 second spray)
  2. Cooking Spray (0.333333333333333 second spray)
  3. Bacon - finely sliced, uncooked (1.0 thin slice (yield after cooking))
  4. Onions - uncooked, diced (0.666666666666667 cup)
  5. Sweet Red Peppers - Raw, diced (0.666666666666667 cup)
  6. All-purpose flour (1.0 tbsp)
  7. Cream Style Corn - canned (15.0 oz)
  8. Corn - on cob, kernels removed (3.0 medium)
  9. Egg Substitute - fat-free (0.25 cup)
  10. Swiss Cheese - low-fat (0.75 cup shredded)
  11. Pecan Halves - chopped (0.125 cup)
  12. Seasoned Croutons - whole-grain, coarsely crushed (0.75 cup)
  13. Black Pepper - freshly ground (0.125 tsp)


This is an easy to make recipe for Corn Casserole.

  • Prepare the oven by preheating it to 350 degrees Fahrenheit.
  • While your oven is heating, you can now proceed in this next step. Use a nonstick spray to coat a 2-quart shallow baking dish. Set aside.
  • Now, place a nonstick skillet over medium-low heat. Cook the bacon for 5 minutes or until crisp.
  • After 5 minutes, drain the cooked bacon on paper towels and set aside. Pour off and remove drippings from skillet.
  • Put back the skillet on the heat and add 2/3 cup of diced onions. Adjust the heat to low and occasionally stir while cooking the onions until softened. Cook for at least 4 minutes.
  • After 4 minutes, add 2/3 cup of diced red peppers and continue occasionally stir and cook for 6 to 8 minutes or until the vegetables are tender.
  • Next, add 1 tablespoon of flour and continue to cook and stir for about one minute.
  • Then place the vegetables to a large bowl and allow them to cool for 5 minutes.
  • Add and stir in the bacon, canned corn, fresh corn, egg substitute, cheese, salt and ground pepper. Mix together with the vegetables.
  • Pour and spread the corn mixture in baking dish. Top equally with croutons and lightly spray croutons with cooking spray.
  • When done, cover the baking dish with foil and put it in the oven. Bake for 30 minutes.
  • After 30 minutes, remove the cover of the baking dish and continue to bake for 15 minutes more or until the top becomes golden and the center is set.
  • After baking, let it stand for 10 minutes before serving.
  • Casserole Cooking Tips:

    Cut your ingredients, such as meat, potatoes and parsnips, into same-sized pieces to make sure that they will be cooked evenly. Add any ingredients that cook quickly, such as broad beans, towards the end of cooking.

    If you want to save time, you can use a flameproof, ovenproof casserole dish. This way you can use the same dish for cooking on the stovetop and in the oven.

    Avoid adding flour after cooking or the raw flour taste will remain. Instead, if you want to thicken the liquid, meat or vegetables should be dipped in flour before cooking.

    It is also important to have a tight-fitting lid on your casserole dish to make sure that the dish doesn't lose moisture during the long process of cooking.

    If your dish is too small, the liquid can overflow. If it's too large, the liquid can reduce too quickly and dry out the food.

    The long, slow and moist way of casserole cooking results in sensational flavor and texture, particularly when you use tougher cuts and meat and chicken on the bone. Here's a guide on the best cuts to use for your casserole dish.

    If you will use beef it is best to choose chuck steak, round steak, blade steak, topside, fresh silverside, skirt steak and boneless shin (gravy) beef.

    If you will use veal, choose shanks, osso bucco, veal shoulder and diced veal.

    If you’re going to use lamb, choose boneless shoulder, boneless forequarter, shanks, neck chops and diced lamb.

    If you will use chicken, take note that all chicken pieces are ideal for casseroles. For extra flavor, choose chicken pieces on the bone.

    If you will use pork, choose diced pork shoulder, forequarter chops and pork belly.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein