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Oil Scalloped Corn Recipe
|Canned cream-style corn||8 Ounce (1 Cup, 1 Can)|
|Frozen whole-kernel corn||1⁄2 Cup (8 tbs), thawed|
|No fat sour cream||1⁄4 Cup (4 tbs) (Land O Lakes)|
|Egg/Equivalent in egg substitute||1 , slightly beaten|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Ounce (Undrained, 1/4 Cup, 1 Jar)|
|Fat free saltine crackers||21 Small, made into crumbs|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1269 Calories from Fat 92
% Daily Value*
Total Fat 10 g15.9%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 216.7 mg
Sodium 2177.5 mg90.7%
Total Carbohydrates 254 g84.7%
Dietary Fiber 16.6 g66.4%
Sugars 29.5 g
Protein 40 g79.8%
Vitamin A 55.9% Vitamin C 216.9%
Calcium 26.8% Iron 131.8%
*Based on a 2000 Calorie diet
In prepared container, combine corn, sour cream, and egg.
Stir in onion, green pepper, undrained pimiento, and cracker crumbs.
Add parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on LOW for 3 to 4 hours.
Mix well before serving.