Garden Scalloped Corn
|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|
|Hot sauce||1⁄2 Teaspoon|
|Shredded 50% less fat cheddar cheese||2 Ounce (1/2 Cup)|
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.