[Update my dinner status], I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tb Butter, or margarine
- 3 tb Flour
- 1 1/4 c Skim milk, or low-fat milk
- 1 c Cheese (sharp cheddar, for
- 30 oz Canned corn niblets -or-
- 3 c Corn kernels, fresh, or
- 1 c Bread crumbs, soft, fresh
- Salt, to taste
- 1 ts Dry mustard
- 1/2 ts Sugar
- 1/2 ts Black pepper, freshly ground
- 2 Egg whites, and
- 3 Eggs, whole, beaten
- 1 c Ham, cooked, diced
Preparation
Preheat the oven to 325 degrees. Melt the butter or margarine in a saucepan. Stir in the flour. Cook the roux for a minute or so. Gradually add the milk, stirring constantly over low heat until slightly thickened. Remove from the heat. Stir in the rest of the ingredients. Mix well. Pour into a greased (2 qt.) casserole. Set the casserole in a pan of hot water. Bake for 1 1/4 hours or until a knife inserted in the center comes out clean. Posted to EAT-L Digest 20 Jan 97 by Joel Ehrlich on Jan 21, 1997.
