scolloped corn

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 22.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.5 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.7 g

View full nutritional breakdown of scolloped corn calories by ingredient
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Introduction

Scalloped Corn
Quick Info:
Servings
Vegetarian
GERD-Friendly>Diabetes-Friendly

Nutritional Info (Per serving):
Calories: 150, Saturated Fat: 1g, Sodium: 621mg, Dietary Fiber: 1g, Total Fat: 4g, Carbs: 26g, Sugars: 11g, Cholesterol: 36mg, Protein: 5g
Exchanges: Starch: 1.5, Fat: 0.5
Carb Choices: 1.5
Ingredients
17 ounce(s) corn
1 cup(s) milk, fat-free
1 egg(s)
1 cup(s) crackers
2 tablespoon pimento
1/4 cup(s) onion(s)
1/2 teaspoon salt
1 dash(es) pepper, black ground
2 teaspoon margarine
Preparation
1. Preheat the oven to 350 degrees F. Prepare a 1-quart casserole with nonstick pan spray.

2. In a medium bowl, combine the corn, milk, and egg; stir to mix well. Add 3/4 cup of the crumbs, the pimiento, onion, salt, and pepper. Mix well; pour into the prepared casserole.

3. Melt the margarine in a small skillet. Add the remaining 1/4 cup cracker crumbs; stir to distribute the margarine through the crumbs. Sprinkle the crumbs over the corn mixture.

4. Bake for 35 minutes. Serve hot.
Scalloped Corn
Quick Info:
Servings
Vegetarian
GERD-Friendly>Diabetes-Friendly

Nutritional Info (Per serving):
Calories: 150, Saturated Fat: 1g, Sodium: 621mg, Dietary Fiber: 1g, Total Fat: 4g, Carbs: 26g, Sugars: 11g, Cholesterol: 36mg, Protein: 5g
Exchanges: Starch: 1.5, Fat: 0.5
Carb Choices: 1.5
Ingredients
17 ounce(s) corn
1 cup(s) milk, fat-free
1 egg(s)
1 cup(s) crackers
2 tablespoon pimento
1/4 cup(s) onion(s)
1/2 teaspoon salt
1 dash(es) pepper, black ground
2 teaspoon margarine
Preparation
1. Preheat the oven to 350 degrees F. Prepare a 1-quart casserole with nonstick pan spray.

2. In a medium bowl, combine the corn, milk, and egg; stir to mix well. Add 3/4 cup of the crumbs, the pimiento, onion, salt, and pepper. Mix well; pour into the prepared casserole.

3. Melt the margarine in a small skillet. Add the remaining 1/4 cup cracker crumbs; stir to distribute the margarine through the crumbs. Sprinkle the crumbs over the corn mixture.

4. Bake for 35 minutes. Serve hot.

Number of Servings: 6

Ingredients

    Scalloped Corn
    Quick Info:
    Servings
    Vegetarian
    GERD-Friendly
    Diabetes-Friendly

    Nutritional Info (Per serving):
    Calories: 150, Saturated Fat: 1g, Sodium: 621mg, Dietary Fiber: 1g, Total Fat: 4g, Carbs: 26g, Sugars: 11g, Cholesterol: 36mg, Protein: 5g
    Exchanges: Starch: 1.5, Fat: 0.5
    Carb Choices: 1.5
    Ingredients
    17 ounce(s) corn
    1 cup(s) milk, fat-free
    1 egg(s)
    1 cup(s) crackers
    2 tablespoon pimento
    1/4 cup(s) onion(s)
    1/2 teaspoon salt
    1 dash(es) pepper, black ground
    2 teaspoon margarine
    Preparation
    1. Preheat the oven to 350 degrees F. Prepare a 1-quart casserole with nonstick pan spray.

    2. In a medium bowl, combine the corn, milk, and egg; stir to mix well. Add 3/4 cup of the crumbs, the pimiento, onion, salt, and pepper. Mix well; pour into the prepared casserole.

    3. Melt the margarine in a small skillet. Add the remaining 1/4 cup cracker crumbs; stir to distribute the margarine through the crumbs. Sprinkle the crumbs over the corn mixture.

    4. Bake for 35 minutes. Serve hot.

Directions

4. Bake for 35 minutes. Serve hot.


Number of Servings: 6

Recipe submitted by SparkPeople user DUTCH_PEARL.

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