Scalloped corn recipe

Yield: 1 Servings

Measure Ingredient
¼ cup Chopped onion
¼ cup Chopped green bell pepper
1 \N Egg white; slightly beaten
½ cup Crushed fat-free saltine crackers; divided
½ cup Skim milk
⅛ teaspoon Seasoned salt
⅛ \N Tsp.pepper
1 can (8 oz) whole kernal corn
1 can (8 oz) cream style corn
1 teaspoon Fat-free margarine; melted

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

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