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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Corn Casserole Recipe

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This recipe for Creamy Corn Casserole is from Healthy Choices, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp melted margarine,
1 tsp flour,
1 tsp powdered chicken bouillon,
1 tsp seasoning salt,
1/4 tsp dry mustard,
2 tsp dried chopped chives,
1 tsp parsley flakes,
2 cans whole kernel corn (drained),
1 c whipped lowfat cottage cheese.
Directions:
Directions:
Preheat oven to 325º. Whip cottage cheese in blender for two minutes. Blend margarine with the flour until smooth. Add seasoning, drained canned or cooked frozen corn, and cottage cheese. Mix well and pour into a 1 1/2 quart casserole dish. Bake for 25-30 minutes or until heated through.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Calories 101, Fat 3g, Cholesterol 3mg, Sodium 755mg.

 

 

 

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