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Pepper Corn Casserole Recipe
|Green pepper||1 Small|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Canned whole kernel corn||32 Ounce, well-drained (2 Cans, 16 Ounce Each)|
|Herb seasoned stuffing croutons||1 Cup (16 tbs) (Packaged)|
Serving size: Complete recipe
Calories 1623 Calories from Fat 875
% Daily Value*
Total Fat 98 g150.8%
Saturated Fat 47.7 g238.5%
Trans Fat 0 g
Cholesterol 628.8 mg
Sodium 5202.1 mg216.8%
Total Carbohydrates 139 g46.4%
Dietary Fiber 25.3 g101.1%
Sugars 80.7 g
Protein 53 g106.8%
Vitamin A 52.7% Vitamin C 110.4%
Calcium 61.1% Iron 21.8%
*Based on a 2000 Calorie diet
Slice two rings of green pepper; reserve; finely chop remaining pepper.
In large skillet, saute chopped green pepper and onions in butter 5 minutes or until soft.
Add flour, salt and mustard and cook, stirring, until blended.
Gradually stir in milk; cook over medium heat, stirring, until thickened and smooth.
Remove from heat; stir in corn and croutons.
Beat eggs slightly; stir in.
Pour into greased 2-quart casserole.
Arrange reserved green-pepper rings on top.
Bake 55 minutes or until top is golden.