2002 Easy Scalloped Corn Casserole

By boandozzy

2/3 cup equals 157 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 529 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein.

Diabetic Exchange: 2 starch.

Originally published as Scalloped Corn in Light & Tasty October/November 2001, p11

Ingredients

• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 2 teaspoons canola oil
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground mustard
• Dash white pepper
• 1 cup fat-free evaporated milk
• 1 package (16 ounces) frozen corn, thawed
• 1/4 cup egg substitute
• 1/3 cup crushed cornflakes
• 2 teaspoons butter, melted

Preparation

Step 1

In a large nonstick skillet, saute green pepper and onion in oil until tender. In a small bowl, combine the flour, salt, paprika, mustard and pepper. Stir in milk until smooth. Add mixture to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in corn and egg substitute.

Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top.

Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160° and center is almost set. Let stand for 10 minutes before serving. Yield: 6 servings.