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Baked Corn Casserole (Constipation)
Use plain canned tomatoes for a less spicy version.
1 cup onion, chopped
1 tablespoon margarine
1 (10-ounce) can diced tomatoes and green chiles
1 (16-ounce) can whole-kernel yellow corn, drained
1 (15-ounce) can shoe peg white corn, drained
1 (15-ounce) can cream-style corn
In a pot, sauté onion in margarine until soft. Add tomatoes, whole-kernel corn, shoe peg corn, and creamed corn. Refrigerate for at least 8 hours or overnight. Bake at 325 degrees for 1 hour.
Makes 6 Servings
Doc's Notes:
Tomatoes provide Vitamins A and C.
Nutritional Information Per Serving
|
Calories |
............... |
191 |
|
Protein (g) |
............... |
5 |
|
Carbohydrate (g) |
............... |
39 |
|
Fat (g) |
............... |
3 |
|
Cal. From Fat (%) |
............... |
14 |
|
Saturated Fat (g) |
............... |
1 |
|
Dietary Fiber (g) |
............... |
4 |
|
Cholesterol (mg) |
............... |
0 |
|
Sodium (mg) |
............... |
700 |
Diabetic Exchanges: 2.5 starch, 1 vegetable