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Corn Egg Olive and Raisin Casserole

chef.tim.lee's picture
Ingredients
  Onion 1 Medium, minced
  Green pepper 1 Medium, minced
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Cream style corn 17 Ounce (1 Can)
  Tomato 1 Medium, chopped
  Pepper 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Egg yolks 2
  Chopped olives 1⁄2 Cup (8 tbs) (Green Or Ripe)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Hard-cooked eggs 2 , chopped
  Powdered thyme 3⁄4 Teaspoon
  Salt To Taste
Directions

Cook onion and pepper in butter for 3 or 4 minutes.
Reserve half of mixture.
To remainder add corn and tomato; cook for 5 minutes.
Add pepper, sugar, and egg yolks and cook for 10 minutes, stirring occasionally.
To reserved onion and pepper mixture, add olives, raisins, hard-cooked eggs, thyme, and salt.
Spread half of corn mixture in shallow baking dish (1 1/2 quart).
Top with olive mixture and remaining corn.
Bake in preheated moderate oven (350°F.) for about 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
6

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 317 Calories from Fat 181

% Daily Value*

Total Fat 20 g31.5%

Saturated Fat 10.8 g53.9%

Trans Fat 0 g

Cholesterol 182.6 mg60.9%

Sodium 340.6 mg14.2%

Total Carbohydrates 30 g9.8%

Dietary Fiber 2.9 g11.7%

Sugars 16 g

Protein 5 g10.7%

Vitamin A 19.4% Vitamin C 44.1%

Calcium 5.2% Iron 9.1%

*Based on a 2000 Calorie diet

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Corn Egg Olive And Raisin Casserole Recipe