Tuesday, December 02, 2008

For those of you who requested the recipe for the Shoepeg Corn Casserole, I've modified the original to include 2% cheese, low-fat sour cream, and low-fat Cream of Celery soup. If it affected the taste, I couldn't tell it, but then it still has the topping of Ritz Crackers (only 1/10 g Trans fats) and butter (saturated fat but no trans fats). Here 'tis:

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell peppers
1 cup grated cheddar cheese
1 can shoepeg corn, drained
1 can French-style green beans, drained
1 can Cream of Celery soup
1/2 pint sour cream
salt and pepper to taste

1 stick butter, softened
1 stack of Ritz crackers

Mix first 8 ingredients. Add salt and pepper. Place in 9x13" casserole dish. Mix butter with Ritz crackers. Spread on top of vegetables. Bake at 350* for 45 min.

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