EASY SCALLOPED CORN CASSEROLE

Easy Scalloped Corn Casserole image

"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."

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon 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

Steps:

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., Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top., 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.

Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 529mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges