Silky corn casserole

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Reduced-calorie margarine
½ cup Sliced green onions
2¼ cup 1% low-fat milk
4 teaspoons Sugar
½ teaspoon Salt
¼ teaspoon Ground red pepper
6⅓ tablespoon All-purpose flour
2 Eggs, lightly beaten
3 Egg whites, lightly beaten
3½ cup Corn cut from cob, (7 ears)
Vegetable cooking spray

Directions

Melt margarine in a saucepan over medium heat. Add green onions; saute 1 minute. Add milk and next 3 ingredients; cook 3 minutes or until hot. (Do not boil.) Remove from heat, and set aside.

Combine flour and eggs in a bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in ½ cup hot milk mixture; gradually stir in remaining hot milk mixture. Stir in corn; pour into a shallow 2-quart casserole coated with cooking spray.

Bake at 350 deg for 1 hour and 20 minutes or until a knife inserted near center comes out clean. Yield: 6 servings (serving size: 1 cup).

Per serving: 162 Calories; 4g Fat (21% calories from fat); 9g Protein; 24g Carbohydrate; 64mg Cholesterol; 301mg Sodium Recipe by: Cooking Light, July/Aug 1993, page 70 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.

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