From the Vegan Recipe book available at the Fitness Makeover ProShop.
***Please note that this recipe is not for the pure Vegan, since it contains eggs and cheese. It is better suited for lacto-ovo-vegetarians: those who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products. Thank you to our reader Ronn for pointing this out!
Scalloped Corn
Ingredients
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 tablespoons butter
2 tablespoons vegetable oil
1 (14.75 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
1 egg, lightly beaten
1/2 cup shredded Cheddar cheese
1/3 cup crushed buttery round crackers
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9 inch casserole dish.
2 In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
3 In a medium size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
4 Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes.
Serve hot or warm. Makes 6 servings
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 254
Protein 7g
Total Fat 14g
Sodium 482mg
Cholesterol 56mg
Carbohydrates 30g
Fiber 3g
