Scalloped corn recipe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green bell pepper |
| 1 | Egg white; slightly beaten | |
| ½ | cup | Crushed fat-free saltine crackers; divided |
| ½ | cup | Skim milk |
| ⅛ | teaspoon | Seasoned salt |
| ⅛ | Tsp.pepper | |
| 1 | can | (8 oz) whole kernal corn |
| 1 | can | (8 oz) cream style corn |
| 1 | teaspoon | Fat-free margarine; melted |
Directions
Here is the recipe from So Fat, Low Fat, No fat which was requested.
Preheat the oven to 350 degrees. Coat a l quart casserole with vegetable oil cooking spray. In a medium saucepan, saute the onion and green pepper in a small amount of water until crisp-tender. Drain. In a large mixing bowl, stir together the egg white, ¼ c. of the crackers crumbs, the milk, seasoned salt, and pepper. Add the cooked onion and peppers, the whole kernal corn and the cream style corn. Mix thoroughly. Pour the corn mixturre into the prepared casserole. In a small bowl, toss the remaining ¼ c. cracker crumbs with the melted margarine. Sprinkle over the corn mixture. Bake for about 35-40 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 to 10 minutes before serving.
0 grams fat
Posted to EAT-LF Digest by "SUSAN W. BEALE" <sbeale@...> on Mar 12, 1998