Ham and corn casserole
8 servings
Ingredients
| Quantity | 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 | (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 |
| Make white sauce of margarine, flour and milk (see below) | ||
| Stir in mustard, salt, pepper, and Worcestershire sauce | ||
| Add corn, onion, green pepper and ham | ||
| Pour mixture into nonstick casserole | ||
| Top with breadcrumbs and cheese | ||
| Bake at 375 for 25 minutes or until bubbly. | ||
| **************************** *************************** **** | ||
| White Sauce | ||
| Yield: 1 cup | ||
| Each serving: 2 Tbsp | ||
| Free Food (1 serving per day) | ||
| 1 | tablespoon | Reduced-calorie margarine |
| 1 | tablespoon | All purpose flour |
| 1 | cup | Skim milk |
| ½ | teaspoon | Salt |
Directions
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