Crumbly Corn
- Number of Servings: 12
Ingredients
10 Slices of Pepperidge Farm Bread4 Tablespoons Butter10 oz bag frozen vegetables10 oz bag frozen cornWhite Sauce4 tablespoons butter4 tablespoons all-purpose flour1/4 teaspoon saltDash white pepper2 cup 2% milk3/4 Cup Cheddar Cheese
White Sauce:
In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Mix white sauce with frozen vegetable and corn and put in casserole dish, add cheddar cheese on top of vegetables.
Croutons: (This will be your final topping)
Cut up bread into small squares and mix with butter. Layer on sheet pan and bake at 350 until crispy.
Bottom layer will be vegetables
Middle layer will be shredded cheddar cheese
Top layer will be homemade croutons
Number of Servings: 12
Recipe submitted by SparkPeople user SNTJAXON.
In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Mix white sauce with frozen vegetable and corn and put in casserole dish, add cheddar cheese on top of vegetables.
Croutons: (This will be your final topping)
Cut up bread into small squares and mix with butter. Layer on sheet pan and bake at 350 until crispy.
Bottom layer will be vegetables
Middle layer will be shredded cheddar cheese
Top layer will be homemade croutons
Number of Servings: 12
Recipe submitted by SparkPeople user SNTJAXON.
Nutritional Info Amount Per Serving
- Calories: 239.1
- Total Fat: 13.6 g
- Cholesterol: 36.0 mg
- Sodium: 243.2 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
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