Scalloped Corn Casserole. (Kimberly P. Mitchell/Detroit Free Press/TNS)

Thanksgiving side dish recipe: Scalloped corn casserole

We hope you enjoy today’s recipe for Scalloped Corn Casserole.



Serves: 7 (1/2-cup servings) / Preparation time: 10 minutes / Total time: 1 hour

Nonstick cooking spray

2 tablespoons trans fat-free margarine, divided

1/2 cup diced onion

1/4 cup diced red bell pepper

1/4 cup diced green bell pepper

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon ground black pepper

3/4 cup skim milk

1 package (16 ounces) frozen corn, thawed

1 egg, slightly beaten

3/4 cup corn flake cereal, slightly crushed, or panko bread crumbs

Preheat the oven to 350 degrees. Coat a 1-quart casserole dish with nonstick cooking spray.

In a nonstick skillet over medium heat, melt 1 tablespoon margarine. Add the onion, red pepper and green pepper to the skillet and cook until crisp-tender, about 3 to 5 minutes. Stir in flour, salt, ground mustard and black pepper. Cook an additional minute, stirring constantly; remove from heat. Stir in milk, return to heat and allow to boil, stirring constantly.

Boil and stir 1 minute; remove from heat. Stir in the corn and egg. Pour into prepared dish. In a small bowl or measuring cup, mix the cereal and 1 tablespoon melted margarine; sprinkle over corn mixture. Bake uncovered 40 to 45 minutes or until center is set.

Created by Darlene Zimmerman, MS, RD, and tested by Susan Selasky for the Free Press Test Kitchen.

122 calories (22 percent from fat), 3 g fat (1 g saturated fat, 0 g trans fat), 21 g carbohydrates, 5 g protein, 135 mg sodium, 30 mg cholesterol, 45 mg calcium, 2 g fiber. Food exchanges: 1 vegetable, 1 starch, 1/2 fat.

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