Triangle Ranch Scalloped Corn
Recipe from Midwest Living

Chile peppers spice up this home-style corn casserole. Serve it as a side dish with grilled or roasted meats or poultry.



by 1  person


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Ingredients
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    2   
    eggs, lightly beaten
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    1  14 3/4 - 16  ounce can 
    cream-style corn
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    4   ounces 
    American cheese, shredded (1 cup) or 4 ounces pasteurized prepared cheese product, finely cut up
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    2/3  cup 
    milk
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    10   
    saltine crackers, coarsely crushed (1/3 cup)
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    1/2 4  ounce can 
    diced green chile peppers, drained (3 tablespoons)
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    1   teaspoon 
    sugar
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper

Directions
1.
In a large bowl, stir together eggs, corn, cheese, milk, crushed crackers, chile peppers, sugar, salt and black pepper.
2.
Transfer to a greased 1-1/2-quart au gratin or shallow baking dish. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until the center appears set. Let stand for 10 minutes before serving. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 185, Fat, total (g) 9, chol. (mg) 90, sat. fat (g) 5, carb. (g) 19, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 9, vit. A (IU) 388.72, vit. C (mg) 5.31, Thiamin (mg) 0.04, Riboflavin (mg) 0.26, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.1, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.49, sodium (mg) 692, Potassium (mg) 197, calcium (mg) 161.55, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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