Silky corn casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Reduced-calorie margarine |
| ½ | cup | Sliced green onions |
| 2¼ | cup | 1% low-fat milk |
| 4 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 6⅓ | tablespoon | All-purpose flour |
| 2 | Eggs, lightly beaten | |
| 3 | Egg whites, lightly beaten | |
| 3½ | cup | Corn cut from cob, (7 ears) |
| Vegetable cooking spray | ||
Directions
Melt margarine in a saucepan over medium heat. Add green onions; saute 1 minute. Add milk and next 3 ingredients; cook 3 minutes or until hot. (Do not boil.) Remove from heat, and set aside.
Combine flour and eggs in a bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in ½ cup hot milk mixture; gradually stir in remaining hot milk mixture. Stir in corn; pour into a shallow 2-quart casserole coated with cooking spray.
Bake at 350 deg for 1 hour and 20 minutes or until a knife inserted near center comes out clean. Yield: 6 servings (serving size: 1 cup).
Per serving: 162 Calories; 4g Fat (21% calories from fat); 9g Protein; 24g Carbohydrate; 64mg Cholesterol; 301mg Sodium Recipe by: Cooking Light, July/Aug 1993, page 70 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.