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Pepper Corn Casserole

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  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)
  Salt 2 Teaspoon
  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)
  Eggs 2

About 1 hour and 20 minutes before serving: Preheat oven to 350°F.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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 mg209.6%

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

Pepper Corn Casserole Recipe