| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casseroles, Cheese, Corn | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 1 | cn | (17-oz) creamed corn |
| 1 | cn | (17-oz) niblet corn; undrained |
| 1 | pk | Corn muffin mix (Jiffy) |
| 3 | Eggs -or- | |
| 3/4 | c | Egg beaters® 99% egg substitute |
| 1/4 | c | Chopped green bell pepper; optional |
| 1/4 | c | Chopped onion |
| 4 | oz | Grated cheddar cheese; low-fat |
INSTRUCTIONS
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@cyberbeach.net> on Aug 27, 1997
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