Easy Pasta Bake with Corn

If you don't have any egg whites or have no use for the leftover egg yolks, you can use either 1/3 cup egg substitute in this Easy Pasta Bake with Corn, which is available at your local supermarket, or 2 whole eggs to avoid waste.

Ingredients

2 cup elbow macaroni

1/2 cup skim milk

1 cup low-fat cottage cheese

3 egg whites

1 (8-ounce) can corn, drained

1/2 tsp salt

1/2 cup shredded Cheddar cheese, divided

10 saltine crackers, crushed

2 Tbsp melted butter or margarine, melted

Directions

1. Preheat oven to 350°F. Grease four 2-cup ramekins. Cook macaroni according to package directions. Drain.

2. Combine macaroni, skim milk, cottage cheese, egg whites, corn, salt and 1/4 cup Cheddar in a large bowl. Spoon mixture into prepared ramekins.

3. Bake the pasta mixture until set in center, about 30 minutes.

4. Toss the crackers with remaining cheese in a small bowl. Add butter. Sprinkle over pasta. Bake until browned, about 15 minutes longer.