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EGGS FOR SUPPER CASSEROLE




Source of Recipe


Janey
EGGS FOR SUPPER CASSEROLE

FILE - EGG SUPPER

1 box (about 5 oz) au gratin potatoes
1/2 cup milk
2 tablespoons unsalted butter
1 can (8-1/2 ounces) creamed corn
1/2 pound surimi
2 tablespoons all-purpose flour
2 large scallions, trimmed, chopped
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

1
Heat oven to 450 degrees F.
Prepare potatoes in 8 x 8 x 2-inch
baking dish; follow package
directions for milk and butter.
Bake for only 15 minutes.
Let stand for 5 minutes.
2
Meanwhile, in bowl, combine eggs,
corn, surimi, flour, scallions, salt,
nutmeg and cayenne.
Pour over potatoes.
3
Reduce oven temperature to 350
degrees F. Bake until set, 45 minutes.
Let stand 10 minutes.
Cut into 6 squares.

Nutrition Facts
Calories 280, Total Fat 11 g,
Saturated Fat 5 g, Cholesterol 238 mg,
Sodium 848 mg, Carbohydrate 32 g,
Fiber 1 g, Protein 16 g.
Percent Daily Values are based
on a 2,000 calorie diet