Corn Casserole

By á-162246

Ingredients

• Nonstick cooking spray
• 30 saltine crackers, crushed (about 1 cup)
• 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups fat-free milk
• 3/4 cup refrigerated or frozen egg product, thawed
• 2 tablespoons butter, melted
• 4 cups frozen whole kernel corn
• Snipped fresh parsley (optional)

Details

Cooking time 7mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

Preheat oven to 325 degrees F. Generously coat a 2-quart rectangular baking dish with cooking spray.
In a large bowl combine crushed crackers, sugar, salt, and pepper. Stir in milk, egg, and melted butter. Stir in frozen corn.
Pour corn mixture into the prepared baking dish. Bake for 1 to 1 1/4 hours or until a knife inserted near the center comes out clean. If desired, sprinkle with parsley.

Tip

*Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.
*Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 112 calories, 19 g carbohydrate, 4 g sugar; Exchanges: 0 other carb.; Carb choices: 1.

Nutrition Facts Per Serving:
Servings Per Recipe: 12
PER SERVING: 119 cal., 3 g total fat (1 g sat. fat), 6 mg chol., 233 mg sodium, 21 g carb. (1 g fiber, 6 g sugars), 5 g