Mexican casserole

This was supposed to be cooked in the slow cooker but I tried to bake it in the oven. It was not good. it was too mushy.

Slow cooker Mexican Casserole
8 oz reduced fat sausage, browned and drained
3/4 cup cornmeal
1 cups skim milk
1 egg
1 (14.5 ounce) can diced tomatoes and green chilies
1 cup frozen corn
1 (1.25 ounce) package taco seasoning mix
1 cup shredded Mexican blend cheese, reduced fat

Directions
Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place sausage in slow cooker. In small bowl, combine cornmeal, milk and egg. Stir into sausage. Add tomatoes, corn and seasoning mix. Stir well. Cover and cook on low 4 to 6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.
Yield: 6 servings. Per serving= 274 Calories; 11g Fat (35.2% calories from fat); 18g Protein; 27g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 1098mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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