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Easy Scalloped Corn Casserole Recipe

"This is my family's all-time favorite corn dish. The buttery cornflake topping and chopped green peppers inside give it a different twist," writes Nancy McDonald from Burns, Wyoming. "It is always a success at potluck dinners. Plus, it's special enough to plan into a holiday meal or buffet."

This recipe is:

Healthy

Diabetic Friendly

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Easy Scalloped Corn Casserole Recipe

Prep: 15 min. Bake: 30 min. + standing

Yield: 6 Servings

15 30 45

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

Directions

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.

Nutritional Facts 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