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New Orleans-Style Scalloped Corn
This colorful casserole is very popular among family gatherings in many New Orleans homes. I started making it years ago, and now my sons include it in their menus.—Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
Ingredients
- 4 teaspoons butter
- 1 large onion, finely chopped
- 1 large sweet red pepper, finely chopped
- 4 cups frozen corn
- 2 large eggs
- 1 cup fat-free milk
- 1 tablespoon sugar
- 1 to 2 teaspoons hot pepper sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 cups crushed reduced-fat butter-flavored crackers (about 30 crackers)
- 5 green onions, sliced
Directions
- 1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat.
- 2. In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions.
- 3. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts
3/4 cup: 194 calories, 6g fat (2g saturated fat), 59mg cholesterol, 241mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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