Scalloped Corn Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1/4 cup chopped green or red sweet pepper | ||
| 1 slightly beaten egg white | ||
| 1/2 cup coarsely crushed lower-sodium saltine crackers | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Seasoned salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 8 3/4-ounce can lower-sodium whole kernel corn, drained | ||
| 1 8 1/2-ounce can lower-sodium cream-style corn | ||
| Non-stick spray coating | ||
| Margarine | 1 Teaspoon, melted | |
Directions
In a small covered saucepan cook the onion and green or red sweet pepper in a small amount of boiling water for 2 minutes or till tender.
Drain.
Meanwhile, in a medium mixing bowl stir together the egg white, 1/3 cup of the saltine crackers, milk, seasoned salt and pepper.
Stir in the onion-sweet pepper mixture, whole kernel corn and cream-style corn.
Spray a 1-quart casserole with nonstick coating.
Transfer the corn mixture to the casserole.
In a small mixing bowl toss the remaining saltine crackers with the melted margarine.
Sprinkle atop the corn mixture in the casserole.
Bake in a 350° oven about 35 minutes or till a knife inserted near the center comes out clean.
Let stand for 5 to 10 minutes before serving.
Drain.
Meanwhile, in a medium mixing bowl stir together the egg white, 1/3 cup of the saltine crackers, milk, seasoned salt and pepper.
Stir in the onion-sweet pepper mixture, whole kernel corn and cream-style corn.
Spray a 1-quart casserole with nonstick coating.
Transfer the corn mixture to the casserole.
In a small mixing bowl toss the remaining saltine crackers with the melted margarine.
Sprinkle atop the corn mixture in the casserole.
Bake in a 350° oven about 35 minutes or till a knife inserted near the center comes out clean.
Let stand for 5 to 10 minutes before serving.
Chef
