Scalloped Corn
Recipe from
Better Homes and Gardens
This is a good old-fashioned side dish casserole that will be an instant classic in your household.
Servings:
12 servings
Prep Time:
25 mins
Total Time:
1 hr 15 mins
Ingredients
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Nonstick cooking spraysee savings
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1 cupchopped onion (1 large)see savings
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1 cupchopped green or red sweet peppersee savings
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2 tablespoonsbutter or margarinesee savings
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3 tablespoonsall-purpose floursee savings
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2 cupsreduced-fat milksee savings
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2slightly beaten eggssee savings
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2 16-ounce packagesfrozen whole kernel corn, thawed and drainedsee savings
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2 cupssoft bread crumbssee savings
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3/4 teaspoonsaltsee savings
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1/4 teaspoonblack peppersee savings
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Directions
1.
Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan cook onion and sweet pepper in 4 teaspoons of the butter about 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly; remove from heat and set aside.
2.
In a large bowl stir together the eggs, thawed corn, 1 cup of the bread crumbs, the salt, and pepper. Stir in the thickened mixture. Transfer mixture to the prepared baking dish. In a small saucepan melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over corn mixture.
3.
Bake, uncovered, in a 325 degree F oven for 40 to 45 minutes or until center appears just set. Let stand 10 minutes before serving. Makes 12 servings.
Nutrition information
Per serving: Calories 153, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 44 mg, Sodium 240 mg, Carbohydrate 25 g, Total Sugar 7 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 7%, Iron 5%. Exchanges: Starch 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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