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Corn, Leek & Red Pepper Casserole

Source of Recipe

Diabetic Newsletter - e-mail


Recipe Introduction

To reduce cholesterol....you may try making it with egg substitute instead of the 2 eggs CORN, LEEK AND RED PEPPER CASSEROLE
WW Points
Exchanges
Yield: 6 Servings

- 1 teaspoon vegetable oil
- 1 teaspoon minced garlic
- 1 cup sliced leeks
- 1 cup chopped red peppers
- 2 cups corn kernels
- 2-1/2 tablespoons all-purpose flour
- 2 whole eggs
- 2 egg whites
- 1-1/3 cups 2% evaporated milk
- 1/4 cup chopped fresh dill (or 2 teaspoons dried)
- 1/4 cup bread crumbs
- 1/2 teaspoon margarine or butter

Preheat oven to 350 degrees F. Spray a 2-quart casserole
dish with vegetable spray.

In non-stick skillet sprayed with vegetable spray, heat oil
over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.

Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.

In large bowl, combine sauteed vegetables, corn puree and
remaining 1 cup corn. Pour into prepared dish. Combine bread
crumbs and margarine until crumbly. Sprinkle over top of
casserole and bake for 30 minutes or until set at center.

One serving (1/6 of recipe)equals: Calories: 169, Fat: 5 g, Carbohydrate: 26 g, Fiber: 2 g, Protein: 8 g, Sodium: 110 mg, Cholesterol: 76 mg ++++ Exchanges: 1 Starch, 2 Vegetable, 1 Fat ++++ WWP: 4