CORN CASSEROLE
Source of Recipe
WW MAGAZINE
Recipe Introduction
Preparation Time: 10 minutes
Cooking Time: 1 hour 5 minutes
Serves: 8 (1/2 cup each) WW Points: 2
List of Ingredients
1 strip bacon, finely diced
2/3 cup diced onion
2/3 cup diced red bell pepper
1 tablespoon all-purpose flour
1 (14 3/4) can cream-style corn
1 3/4 cups fresh corn kernels (from 3 ears)
1/4 cup fat-free egg substitute
3/4 cup shredded reduced-fat swiss cheese
1/4 teaspoon salt
1/8 tespoon freshly ground pepper
3/4 cup whole-grain seasoned croutons, coarsely crushed
Recipe
Preheat oven to 350 F. Spray a 2-quart shallow baking dish with nonstick spray.
Cook the bacon in a medium non-stick skillet over medium-low heat until crisp, about 5 minutes. Drain on paper towels and set aside. Pour off and discard the drippings from the skillet.
Add the onion to the skillet. Reduce the heat and cook, stirring occasionally, until softened, about 4 minutes. Add the bell pepper and cook, stirring occasionally, until the vegetables are tender, 6-8 minutes. Add the flour and cook, stirring constantly, about 1 minute.
Transfer the vegetables to a large bowl and let cool 5 minutes. Stir in the bacon, the canned corn, fresh corn, egg substitute, cheese, salt and ground pepper. Spread the corn mixture in the baking dish. Top evenly with the croutons with nonstick spray. Cover with foil and bake 30 minutes. Uncover and bake until the top is golden and the center is set, about 15 minutes more. Let stand 10 minutes before serving.
Nutritional Information
Per Serving
Calories: 124
Total Fat: 3 g
Fiber: 3 g
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