Easy Scalloped Corn Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my family's all-time favorite corn dish. The buttery cornflake topping and chopped green peppers inside give it a different twist, writes Nancy McDonald from Burns, Wyoming. It is always a success at potluck dinners. Plus, it's special enough to plan into a holiday meal or buffet. Ingredients:
1/2 cup chopped green pepper |
1/4 cup chopped onion |
2 teaspoons canola oil |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon ground mustard |
dash white pepper |
1 cup fat-free evaporated milk |
1 package (16 ounces) frozen corn, thawed |
1/4 cup egg substitute |
1/3 cup crushed cornflakes |
2 teaspoons butter, melted |
Directions:
1. In a large nonstick skillet, saute green pepper and onion in oil until tender. In a small bowl, combine the flour, salt, paprika, mustard and pepper. Stir in milk until smooth. Add mixture to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in corn and egg substitute.
2. Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top.
3. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160° and center is almost set. Let stand for 10 minutes before serving. Yield: 6 servings.
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