| 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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