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Scalloped Corn Stuffing Recipe
|Canned whole kernel corn||16 Ounce (1 Can)|
|Soda crackers||4 Ounce, coarsely crushed (1 Package)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Light cream/Table cream||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 1542 Calories from Fat 796
% Daily Value*
Total Fat 89 g137.2%
Saturated Fat 45.6 g228.2%
Trans Fat 0 g
Cholesterol 618.6 mg
Sodium 3088.7 mg128.7%
Total Carbohydrates 152 g50.8%
Dietary Fiber 15.6 g62.6%
Sugars 36.2 g
Protein 33 g65.2%
Vitamin A 70.2% Vitamin C 45.8%
Calcium 19.3% Iron 60.5%
*Based on a 2000 Calorie diet
1.Filter the corn syrup in a cup.
2.Take a large bowl, mix corn, crackers and parsley in it.
3.In a small saucepan, heat margarine or butter.
4.Put onion and celery in it and cook until soft.
5.Add 1/4 cup of corn liquid, cream, salt and pepper into it.
6.Once done, drizzle the sauce over the cracker mixture in the bowl.
7.Put eggs and mix gently.
8.Use as desired.