Recipe - Silky Corn Casserole

1 tablespoon Reducedcalorie margarine
One half cup Sliced green onions
2 One fourth cup 1% lowfat milk
4 teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Ground red pepper
6 1/3 tablespoon Allpurpose flour
2 Eggs, lightly beaten
3 Egg whites, lightly beaten
3 One half cup Corn cut from cob, (7 ears)
Vegetable cooking spray

Melt margarine in a saucepan over medium heat. Add green onions; saute 1
minute. Add milk and next 3 ingredients; cook 3 minutes or until hot. (Do
not boil.) Remove from heat, and set aside.

Combine flour and eggs in a bowl; beat at medium speed of an electric mixer
until well blended. Gradually stir in One half cup hot milk mixture; gradually
stir in remaining hot milk mixture. Stir in corn; pour into a shallow
2quart casserole coated with cooking spray.

Bake at 350 deg for 1 hour and 20 minutes or until a knife inserted near
center comes out clean. Yield: 6 servings (serving size: 1 cup).

Per serving: 162 Calories; 4g Fat (21% calories from fat); 9g Protein; 24g
Carbohydrate; 64mg Cholesterol; 301mg Sodium

Recipe by: Cooking Light, July/Aug 1993, page 70

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.