Corn-Jalapeno Casserole
4 Points per serving
1 cup cooked white rice
1 medium onion(s)
1 medium green pepper(s)
1/2 serving I CAN'T BELIEVE ITS NOT BUTTER SPRAY
1 Tbsp jalapeno pepper(s)
2 cup shredded fat-free cheddar cheese
34 oz cream-style corn
Dice onion and bell pepper. Saute in butter spray until tender. Mix all ingredients well. Bake at 350 degrees for 40-45 minutes.
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Scalloped Corn (Core)
Yield: 4 servings
2 c corn
2 beaten eggs
1/2 tsp salt
1/4 c diced green bell pepper
3/4 c FF evaporated milk
1/4 tsp fresh cracked pepper
Preheat oven to 350*.
Mix all ingredients together and pour into a 1.5 qt casserole dish that has been sprayed with Pam. Bake 45 minutes, or until top is firm and a knife inserted in the middle comes out clean.
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Corn Fritter Casserole
Yield: 9 (2/3 cup) servings
3 tablespoons butter, softened
3 large egg whites
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 (15 1/4-ounce) can whole-kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
1/4 teaspoon black pepper
Cooking spray
Preheat oven to 375°. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined.
Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.
CALORIES 247; FAT 8.4g; PROTEIN 8.6g; CHOLESTEROL 31mg; CALCIUM 72mg; SODIUM 629mg; FIBER 1.9g; IRON 1.3mg; CARBOHYDRATE 36.7g
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Corn Souffle
Yield: 12 servings; 2 points per serving
14 1/2 oz cream-style corn
14 1/2 oz canned yellow corn
1 box Jiffy Corn Muffin Mix
1 cup fat-free sour cream
1/4 cup Egg Beaters Egg Beaters
Mix all ingredients together. Spray 2 quart casserole with Pam and add corn mix. Baked at 375 for 40-60 minutes or until done. Cover with foil if top starts to get too brown.
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