Cheese-scalloped Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Miamiherald, Ovolacto, Vegetables, Vegetarian | 10 | Servings |
INGREDIENTS
| 2 | Eggs, beaten | |
| 1 | Cream corn, 15oz | |
| 2/3 | c | Milk |
| 1 | c | Cracker crumbs, about 24 |
| crackers | ||
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 1 | c | Grated cheddar cheese |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
Heat oven to 375 degrees F. Coat a 2-qt casserole with vegetable oil spray. In a large mixing bowl, stir together the eggs, corn, milk, cracker crumbs, onion, green pepper if using, cheese, salt and pepper. Pour into casserole. Bake uncovered, for about 50 minutes, until the corn is set in the middle and begins to pull away fromt he sides of the casserole. Nutritional info per serving: 213 cal; 9g pro, 28g carb, 8g fat (33%) Source: Cooking for Company by the editors of the Farm Journal Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #196 Date: 15 Jul 96 00:22:58 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 50.4mg
Sodium: 301.4mg
Potassium: 141.1mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 3.4g
Protein: 5.8g