Baked Corn Casserole - xpost

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Baked Corn Casserole

 

Recipe By :The New American Diet Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Corn

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup chopped green bell pepper

1/3 cup chopped onion

17 ounces unsalted whole-kernel corn -- including liquid

8 ounces cream-style corn

1 1/2 cups Krusteaz Honey Corn Bread Mix

- (1/2 of 15-ounce box)

3/4 cup egg substitute

2 tablespoons grated parmesan cheese

 

Heat oven to 350F. Cook peppers and onion in nonstick skillet until

crisp-tender, stirring constantly.

 

In a separate bowl, combine all corn, including liquid, corn bread mix, and egg

substitute. Add sauteed vegetables and mix lightly. Spray an 8- or 9-inch

square baking dish with nonstick cooking spray. Pour mixture in dish and

sprinkle top with cheese. Bake 45 to 60 minutes or until a wooden pick or knife

inserted in the center comes out clean. Makes: 6 servings.

 

Per serving (according to book): calories: 272, sodium: 500mg, fiber: 6gm, total

fat: 4gm, sat fat: 2gm, cholesterol: 2mg.

 

About the authors: Sonja L. Connor, M.S., R.D., is a research associate

professor in the Division of Endocrinology, Diabetes and Clinical Nutrition at

Oregon Health Sciences University in Portland, Oregon. William E. Connor, M.D.,

is a professor of medicine in the Division of Endocrinology, Diabetes and

Clinical Nutrition at Oregon Health Sciences University. A former president of

the American Society of Clinical Nutrition and a former member of the Food and

Nutrition Board of the National Academy of Sciences, he is known for his

investigation into the omega-3 fatty acids, which have been shown to lower blood

fats.

 

Source:

" The New American Diet Cookbook by S. Connor, M.S., R.D. & Wm. Connor, M.D.

(Simon & Schuster, 1997) "

S(Scanned, Formatted & Posted By):

" Brenda Adams <brendaadams "

 

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