Double Corn Tortilla Casserole

(from RobotTwo’s recipe box)

Serves 4 people

Categories: Sonoma Lunch_Dinner Phase 2


  • 1 1/2 cups frozen whole kernel corn
  • 6 6-inch corn tortillas
  • 1 cup shredded reduced-fat mozzarella cheese (4 ounces)
  • 1/2 cup sliced green onions
  • 1 4-ounce can diced green chili peppers, drained
  • 1/4 cup finely chopped red sweet pepper
  • 1 cup low-fat buttermilk
  • 2 egg whites*
  • 1 egg*
  • 1/4 teaspoon garlic salt
  • Fresh Italian parsley (optional)
  • 1/3 cup salsa


  1. Spray a 2-quart square baking dish with nonstick coating. In a medium saucepan cook corn according to package directions; drain well. Tear tortillas into bit-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn, half of the green onions, half of the chili peppers, and half of the red sweet pepper. Repeat the layers using the remaining tortillas, cheese, corn, green onions, chili peppers, and sweet pepper.

  2. In a medium mixing bowl beat together the buttermilk, egg whites, whole egg, and garlic salt with a rotary beater or wire whisk. Pour over tortilla mixture.

  3. Bake, uncovered, in a 325° oven about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. To serve, cut into triangles. If desired, garnish with parsley. Serve with salsa.

  4. *Note: You may substitute 1/2 cup refrigerated or frozen egg product, thawed, for the egg whites and whole egg.

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