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- Nonstick cooking spray
- 1 cup chopped onion (1 large)
- 1 cup chopped green or red sweet pepper
- 2 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups reduced-fat milk
- 2 slightly beaten eggs
- 2 16 ounce packagefrozen whole kernel corn, thawed and drained
- 2 cups soft bread crumbs
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan cook onion and sweet pepper in 4 teaspoons of the butter about 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly; remove from heat and set aside.
2. In a large bowl stir together the eggs, thawed corn, 1 cup of the bread crumbs, the salt, and pepper. Stir in the thickened mixture. Transfer mixture to the prepared baking dish. In a small saucepan melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over corn mixture.
3. Bake, uncovered, in a 325 degree F oven for 40 to 45 minutes or until center appears just set. Let stand 10 minutes before serving. Makes 12 servings.
- Servings Per Recipe 12,
- cal. (kcal) 153,
- Fat, total (g) 5,
- chol. (mg) 44,
- sat. fat (g) 2,
- carb. (g) 25,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 6,
- vit. A (IU) 292,
- vit. C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 240,
- Potassium (mg) 287,
- calcium (mg) 71,
- iron (mg) 1,
- Starch () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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