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Garden Scalloped Corn

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Ingredients
  Canned no salt added cream style corn 33 Ounce (2 Can)
  Crushed unsalted crackers 2⁄3 Cup (10.67 tbs)
  Chopped green pepper 2⁄3 Cup (10.67 tbs)
  Shredded carrot 2⁄3 Cup (10.67 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Sliced green onions 1 Cup (16 tbs)
  Diced pimiento 4 Ounce, drained (1 Jar)
  Frozen egg substitute 1 Cup (16 tbs), thawed
  Evaporated skimmed milk 1⁄3 Cup (5.33 tbs)
  Reduced calorie margarine 2 Tablespoon, melted
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Hot sauce 1⁄2 Teaspoon
  Shredded 50% less fat cheddar cheese 2 Ounce (1/2 Cup)
  Paprika 1⁄2 Teaspoon
Directions

Combine first 13 ingredients in a large bowl; stir well.
Pour mixture into a 2-quart shallow baking dish coated with cooking spray.
Bake, uncovered, at 350° for 1 hour and 10 minutes or until set.
Sprinkle with cheese and paprika.
Bake an additional 5 minutes or until cheese melts.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1646 Calories from Fat 487

% Daily Value*

Total Fat 57 g88%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 59.6 mg19.9%

Sodium 2657.5 mg110.7%

Total Carbohydrates 226 g75.4%

Dietary Fiber 21.2 g84.6%

Sugars 91.1 g

Protein 90 g179.8%

Vitamin A 567.3% Vitamin C 309.1%

Calcium 75.8% Iron 54.2%

*Based on a 2000 Calorie diet

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Garden Scalloped Corn Recipe