New Orleans-Style Scalloped Corn
This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. —Priscilla Gilbert, Indian Harbour Beach, Florida
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 1/2 teaspoon dried thyme
- 1 large onion finely chopped
- 4 teaspoons butter
- 1 cup fat-free milk
- 1 large sweet red pepper finely chopped
- 4 cups frozen corn
- 1 teaspoons hot pepper sauce
- 1-1/4 cups crushed reduced-fat butter-flavored cr
- 5 green onions sliced
- Carbohydrate 20.7279777624176 g
- Cholesterol 7.5338541585325 mg
- Fat 3.08817687593775 g
- Fiber 2.43613475135451 g
- Protein 4.6876918609454 g
- Saturated Fat 1.64845171360145 g
- Serving Size 1 1 servings. (179g)
- Sodium 522.975299741044 mg
- Sugar 18.2918430110631 g
- Trans Fat 0.260314503791591 g
- Calories 118 calories
Preheat oven to 350degrees. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat., In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.
