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Corn Casserole

Canadian.Recipes's picture
  Ready to eat bran flakes 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Diced pimiento 2 Tablespoon
  Eggs 2 , well beaten
  Whole kernel corn 2 Can (20 oz), drained
  Butter/Margarine 1 Tablespoon, melted

Crush 3/4 cup of the cereal; set aside.
Cook green pepper and onion in 2 tablespoons hot butter in a saucepan about 5 minutes.3.
Blend in a mixture of flour, sugar, salt, pepper, paprika, and dry mustard.
Heat until bubbly.
Stir in the milk and bring to boiling; cook 1 to 2 minutes.
Mix in pimiento.
Stir a small amount of hot sauce into beaten eggs.
Immediately blend into sauce.
Stir in crushed cereal and corn until blended.
Turn into a greased 1/2-quart casserole.
Toss the melted butter lightly with remaining 3/4 cup cereal.
Sprinkle evenly over corn mixture.
Bake at 375°F about 25 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2134 Calories from Fat 557

% Daily Value*

Total Fat 62 g95.7%

Saturated Fat 31.6 g158%

Trans Fat 0 g

Cholesterol 548 mg182.7%

Sodium 5202.4 mg216.8%

Total Carbohydrates 367 g122.5%

Dietary Fiber 66 g263.8%

Sugars 90.9 g

Protein 66 g131.5%

Vitamin A 232.3% Vitamin C 63.8%

Calcium 40.4% Iron 550.5%

*Based on a 2000 Calorie diet

Corn Casserole Recipe