Ham & corn casserole

Yield: 8 Servings

Measure Ingredient
3 tablespoons Reduced-calorie margarine
3 tablespoons Flour
1½ cup Skim milk
½ teaspoon Dry mustard
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Worcestershire sauce
1 \N (20 oz.) can whole kernel corn, drained
¼ cup Shopped onion
¼ cup Shopped green pepper
2 cups Cubed lean cooked ham
1 cup Breadcrumbs
1 cup Gratedlow-fat process American cheese
\N \N Make white sauce of margarine, flour and milk (see below)
\N \N Stir in mustard, salt, pepper, and Worcestershire sauce
\N \N Add corn, onion, green pepper and ham
\N \N Pour mixture into nonstick casserole
\N \N Top with breadcrumbs and cheese
\N \N Bake at 375 for 25 minutes or until bubbly.
\N \N **************************** *************************** ****
\N \N White Sauce
\N \N Yield: 1 cup
\N \N Each serving: 2 Tbsp
\N \N Free Food (1 serving per day)
1 tablespoon Reduced-calorie margarine
1 tablespoon All purpose flour
1 cup Skim milk
½ teaspoon Salt

Yield: 8 servings ¾ C ea. Each serving may be exchanged for: 1 Bread, 2 Medium-fat Meat, 1 Vegetable Melt margarine in saucepan

Blend in flour slowly

Remove from heat

Add milk, stirring constantly

Return to low heat and stir slowly but steadily until sauce boils Add salt

Remove from heat

Courtesy of Shareware RECIPE CLIPPER 1⅒

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