Creole Corn

Microwaverina's picture

Dec. 28, 2011

Ingredients

Chopped celery 1/3 Cup (5.33 tbs)
Chopped green pepper 1/3 Cup (5.33 tbs)
Olive oil 2 Teaspoon
Frozen whole kernel corn/Canned kernel corn 1 no, drained
Tomato sauce 1 Can (10 oz)
Mushroom stems and pieces 1 Can (10 oz) , drained
Tomato 1 , peeled, chopped
Brown sugar 2 Teaspoon
Onion powder 1/2 Teaspoon
Garlic powder 1/4 Teaspoon
Salt 1/4 Teaspoon
Black pepper 1 Dash
Cayenne pepper 1 Dash
Catsup 1 Tablespoon

Directions

MAKING

1) Into a 1 1/2-quart casserole, add in celery, green pepper and olive oil. Mix well.

2) Cover the casserole. Microwave on HIGH for 2 1/2 minutes or till the vegetables become tender.

3) Add in the corn, tomato sauce, drained mushroom, chopped tomato, brown sugar, onion powder, garlic powder, salt, black pepper, cayenne pepper and catsup. Stir to combine all the ingredients.

4) Cover the casserole and microwave on HIGH for about 3 minutes. Stir in between once till all the ingredients have heated through.

SERVING

5) Serve the Creole Corn garnished with a sprinkling of grated cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 7 Minutes
Ready In: 7 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 189Calories from Fat 34

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 549 mg22.88%

Total Carbohydrates 34 g11.3%

Dietary Fiber 4 g16%

Sugars 11 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet