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    4 pt. Potato Corn Bake


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    2/3 cup nonfat dry milk powder
    1/2 cup water
    16 ounces creamed corn
    2 teaspoons dried parsley
    1/4 cup pimientos -- optional, diced
    1/4 teaspoon black pepper
    1/2 cup frozen whole kernel corn
    6 cups hash browns, frozen

    Recipe



    Preheat oven to 375¼. Spray a 9 x 13 inch baking pan with butter-flavored spray. In a large bowl, combine dry milk powder and water. Stir in cream corn, pimiento, and spices. Add frozen corn and potatoes. Mix well. Pour mixture into prepared pan. Bake 40-45 minutes.

    Serves 8. "4 Points Per Serving"
    - - - - - - - - - - - - - - - - - - -
    Per serving: 200 Calories (kcal); 1g Total Fat; (5% calories from fat); 7g Protein; 43g Carbohydrate; 1mg Cholesterol; 229mg Sodium
    Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

 

 

 

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