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Hot Corn Casserole


Thursday, January 01, 2004
8 servings, 1/2 cup each
Butter-flavored cooking spray1/4 C. chopped onion
3 garlic cloves, crushed
3 cans (15.25 oz. each) whole kernel corn, (2 cans drained, 1 can undrained)
1 jar (2 oz.) diced pimientos, drained
1 small jalapeno, seeded
1/2 tsp. Italian seasoning
1/4 tsp. black pepper
8 oz. fat-free cream cheese, cut into 1/2-inch cubes
Preheat oven to 350 degrees F. Spray skillet with cooking spray. Sauté onion and garlic over medium heat, approximately 5-10 minutes. Remove from heat. Stir in remaining ingredients except cream cheese. Spray a 9 x 9-inch baking dish with cooking spray. Pour corn mixture into baking dish. Add cream cheese. Bake 15 minutes. Stir to blend. Bake an additional 10-15 minutes or until bubbly. Serve hot or warm.
Nutrition Facts:
137 calories, 28g carbohydrate, 8g protein, 1.3g fat, 0.4g saturated fat, 2mg cholesterol, 3.1g dietary fiber, 501mg sodium

Original recipe by Rickey Green (adapted by Grace Bandeh, RD, LD)
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