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Scalloped Corn

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  Finely chopped onion 1⁄4 Cup (4 tbs)
  Chopped sweet pepper 1⁄4 Cup (4 tbs) (Green / Red Colored)
  Slightly beaten egg white 1
  Crushed lower sodium saltine crackers 1⁄2 Cup (8 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Seasoned salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned low sodium whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Canned low sodium cream style corn 8 1⁄2 Ounce (1 Can)
  Nonstick cooking spray 1
  Margarine 1 Teaspoon, melted

In a small covered saucepan cook the onion and green or red sweet pepper in a small amount of boiling water for 2 minutes or till tender.
Meanwhile, in a medium mixing bowl stir together the egg white, 1/3 cup of the saltine crackers, milk, seasoned salt and pepper.
Stir in the onion-sweet pepper mixture, whole kernel corn and cream-style corn.
Spray a 1-quart casserole with nonstick coating.
Transfer the corn mixture to the casserole.
In a small mixing bowl toss the remaining saltine crackers with the melted margarine.
Sprinkle atop the corn mixture in the casserole.
Bake in a 350° oven about 35 minutes or till a knife inserted near the center comes out clean.
Let stand for 5 to 10 minutes before serving.

Recipe Summary

Side Dish

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