Crumbly Corn
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Crumbly Corn calories by ingredient
Introduction
A recipe of my Grandmother's. When I asked her for the recipe, she tells me there is no recipe. She states that all you have to do is make your white sauce (I double the recipe and add shredded cheddar cheese). Mix in your frozen vegetables and make the croutons! This is served at Easter, Thanksgiving, and Christmas at my Grandma's house. I do not know the actual name of the recipe but we have always called it crumbly corn. A recipe of my Grandmother's. When I asked her for the recipe, she tells me there is no recipe. She states that all you have to do is make your white sauce (I double the recipe and add shredded cheddar cheese). Mix in your frozen vegetables and make the croutons! This is served at Easter, Thanksgiving, and Christmas at my Grandma's house. I do not know the actual name of the recipe but we have always called it crumbly corn.Number of Servings: 12
Ingredients
-
10 Slices of Pepperidge Farm Bread
4 Tablespoons Butter
10 oz bag frozen vegetables
10 oz bag frozen corn
White Sauce
4 tablespoons butter
4 tablespoons all-purpose flour
1/4 teaspoon salt
Dash white pepper
2 cup 2% milk
3/4 Cup Cheddar Cheese
Directions
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.