Two-corn casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 1 | can | (17-oz) creamed corn |
| 1 | can | (17-oz) niblet corn; undrained |
| 1 | pack | Corn muffin mix (Jiffy) |
| 3 | Eggs -or- | |
| ¾ | cup | Egg beaters® 99% egg substitute |
| ¼ | cup | Chopped green bell pepper; optional |
| ¼ | cup | Chopped onion |
| 4 | ounces | Grated cheddar cheese; low-fat |
Directions
Lightly grease a 2-quart casserole. In small pan, saute green pepper and onion until crisp-tender. In large bowl, combine corns, eggs and muffin mix. Blend well. Pour into casserole. Sprinkle with cheese. Bake one hour or until firm and set. Let stand 5 minutes before serving.
Recipe by: TNT/Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997