Directions:
- For corn bread, combine the first four ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
- In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble corn bread over mixture.
- Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.96 Kcal (988 kJ) | ||
| Calories from fat | 129.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.41g | 22% | |
|---|---|---|---|
| Cholesterol | 92.05mg | 31% | |
| Sodium | 327.87mg | 14% | |
| Potassium | 369.59mg | 8% | |
| Total Carbs | 22.71g | 8% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 104.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 231.83 Kcal (971 kJ) | ||
| Calories from fat | 127.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 22% | |
|---|---|---|---|
| Cholesterol | 90.44mg | 31% | |
| Sodium | 322.13mg | 14% | |
| Potassium | 363.12mg | 8% | |
| Total Carbs | 22.31g | 8% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 102.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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