Corn, Leek and Red Pepper Casserole

Ingredients

• 1 teaspoon vegetable oil
• 1 teaspoon minced garlic
• 1 cup sliced leeks
• 1 cup chopped red peppers
• 2 cups corn kernels
• 2-1/2 tablespoons all-purpose flour
• 2 whole eggs
• 2 egg whites
• 1-1/3 cups 2% evaporated milk
• 1/4 cup chopped fresh dill (or 2 teaspoons dried)
• 1/4 cup bread crumbs
• 1/2 teaspoon margarine or butter

Directions

1. Preheat oven to 350 degrees F.
2. Spray a 2-quart casserole dish with vegetable spray.
3. In non-stick skillet sprayed with vegetable spray, heat oil over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.
4. Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.
5. In large bowl, combine sauteed vegetables, corn puree and remaining 1 cup corn. Pour into prepared dish. Combine bread crumbs and margarine until crumbly. Sprinkle over top of casserole and bake for 30 minutes or until set at center.

Recipe Yield: Yield: 6 Servings

Nutritional Information Per Serving:

Calories: 169
Fat: 5 grams
Fiber: 2 grams
Sodium: 110 milligrams
Cholesterol: 76 milligrams
Protein: 8 grams
Carbohydrates: 26 grams

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Diabetic Exchanges

1 Starch, 2 Vegetable, 1 Fat

Source: The Best Diabetes Cookbook
Book Title:

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