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Confetti Scalloped Corn

Healthycooking's picture
Ingredients
  Egg 1 , beaten
  Skim milk 1 Cup (16 tbs)
  Crushed saltine crackers 1 Cup (16 tbs), crushed coarsely, divided (About 22 Two Inch Square Crackers)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned cream style corn 16 1⁄2 Ounce (1 Can)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Chopped pimiento 2 Ounce, drained (1 Jar)
  Vegetable oil 1 Tablespoon (Crisco®)
  Chopped fresh parsley 1 Tablespoon
Directions

Heat oven to 350°F.
Combine egg, milk, 2/3 cup cracker crumbs, salt and pepper in medium bowl.
Stir in corn, onion and pimiento.
Pour into ungreased 1-quart casserole.
Combine remaining 1/3 cup cracker crumbs with Crisco® Oil in small bowl.
Toss to coat.
Sprinkle over corn mixture.
Bake at 350°F for one hour or until knife inserted in center comes out clean.
Sprinkle with parsley.
Let stand 5 to 10 minutes before serving.
Garnish, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 727 Calories from Fat 207

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 4.1 g20.7%

Trans Fat 0 g

Cholesterol 216.1 mg72%

Sodium 2241.2 mg93.4%

Total Carbohydrates 119 g39.7%

Dietary Fiber 9.2 g36.6%

Sugars 34.5 g

Protein 25 g50.3%

Vitamin A 67.5% Vitamin C 160.7%

Calcium 35.9% Iron 26.4%

*Based on a 2000 Calorie diet

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Confetti Scalloped Corn Recipe