Corn Casserole

1-package of Jiffy corn muffin mix (8.5 ounces)

1-15.25 ounce can of sweet yellow corn, drain

1-14.75 ounce can of sweet corn, cream style

16 ounces of 2% plain Greek yogurt

1/4 cup of melted butter (I use smart balance)

2 eggs (1 use egg beaters - so that would be 1/2 cup of egg beaters)

Preheat oven to 350 degrees

Use a 9 x 13 inch casserole dish, spray with cooking spray, I use PAM

In a bowl combine all of the above ingredients and mix really well.

Pour into your casserole dish.

Bake for 1 hour, make sure the edges have become golden brown.

Pull out of the oven and let it cool for 5 to 10 minutes and then cut into slices, should make between 12 and 15 slices depending on how large you cut the slices.

Enjoy!!!!