Baked Broccoli-Corn Casserole

Baked Broccoli-Corn Casserole 

Serves 6

1 cup (one 8-ounce can) cream-style corn
 1 egg or equivalent in egg substitute
2 teaspoons dried onion flakes
1/2 teaspoon JO's Lemon Herb Pepper Seasoning
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
3 cups frozen chopped broccoli, partially thawed
1 cup (1 1/2 ounces) unseasoned dry bread cubes
1/4 cup skim milk

Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combing corn, egg, onion flakes, and JO's Lemon Herb Pepper Seasoning. Stir in Cheddar cheese and broccoli. In a small bowl, combine bread cubes and skim milk. Mix well. Reserve 1/4 cup bread cube mixture. Stir remaining bread cube mixture into corn mixture. Pour mixture into prepared baking dish. Evenly sprinkle reserved 1/4 cup bread cube mixture over top. Bake for 35 to 40 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. HINT: 1. Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning. 2. Pepperidge Farm bread cubes work great.

 Each serving equals: HE: 1 Vegetable, 2/3 Bread, 1/2 Protein, 4 Optional Calories
110 Calories, 2gm Fat, 6gm Protein, 17gm Carbohydrate,
293mg Sodium, 87mg Calcium, 2gm Fiber
DIABETIC: 1 Vegetable, 1 Starch

"Corn... On & Off the Cob Cookbooklet, page 33."

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