Scalloped Corn

This is a good old-fashioned side dish casserole that will be an instant classic in your household.


Scalloped Corn

by 4  people


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Ingredients
  •  
    Nonstick cooking spray
  • 1   cup 
    chopped onion (1 large)
  • 1   cup 
    chopped green or red sweet pepper
  • 2   tablespoons 
    butter or margarine
  • 3   tablespoons 
    all-purpose flour
  • 2   cups 
    reduced-fat milk
  • 2   
    slightly beaten eggs
  • 2  16  ounce package 
    frozen whole kernel corn, thawed and drained
  • 2   cups 
    soft bread crumbs
  • 3/4  teaspoon 
    salt
  • 1/4  teaspoon 
    black pepper
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: cal. (kcal) 153, Fat, total (g) 5, chol. (mg) 44, sat. fat (g) 2, carb. (g) 25, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 6, vit. A (IU) 292, vit. C (mg) 14, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 44, Cobalamin (Vit. B12) (g) 0, sodium (mg) 240, Potassium (mg) 287, calcium (mg) 71, iron (mg) 1, Starch () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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