Oil Scalloped Corn
|Canned cream-style corn||8 Ounce (1 Cup, 1 Can)|
|Frozen whole-kernel corn||1⁄2 Cup (8 tbs), thawed|
|No fat sour cream||1⁄4 Cup (4 tbs) (Land O Lakes)|
|Egg/Equivalent in egg substitute||1 , slightly beaten|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Ounce (Undrained, 1/4 Cup, 1 Jar)|
|Fat free saltine crackers||21 Small, made into crumbs|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with olive oil-flavored cooking spray.
In prepared container, combine corn, sour cream, and egg.
Stir in onion, green pepper, undrained pimiento, and cracker crumbs.
Add parsley flakes, and black pepper.
Mix well to combine.
Cover and cook on LOW for 3 to 4 hours.
Mix well before serving.