Pineapple & Sweet Corn Tamale Casserole

Pineapple & Sweet Corn Tamale Casserole
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Calories 148 cals
Total Fat 2 g
Cholesterol 4 mg
Dietary Fiber 2 g
Sodium 796 mg
Protein 8 g
Total Carbohydrate 25 g

Prep Time: 15 Minutes

Time to Table: 1 Hour

Serves: 16


  • 1 1/2 cups yellow cornmeal
  • 1/2 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 24.5 ounce jar Dole® pineapple chunks
  • 3 cups Daisy Cottage Cheese
  • 4 green onions, chopped
  • 5 egg whites
  • 28 ounce can prepared Chile Verde sauce


Preheat the oven to 350 degrees. Spray a 8x12-inch glass dish with non-stick cooking spray. Drain the pineapple; chop and set aside. Combine the cornmeal, sugar, baking powder and salt in a large bowl. Mix in the cottage cheese, pineapple and green onions. Beat the egg whites in an electric mixer until stiff peaks form. Gently fold whites into the cottage cheese mixture. Pour the batter into a prepared baking dish. Bake for 50 minutes, or until firm. In a small sauce pan, heat up the Chile Verde sauce until just boiling. Remove from the heat. Cut the casserole into squares and ladle the sauce on top. Sprinkle with cheese or Pico de Gallo if desired.


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