Slow Cooker Spicy Creamed Corn Casserole - 41g Carbs, 2g Fiber, 6g Sugar
Recipe By:
Serving Size: 9
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Veggie
4 eggs -- lightly beaten
2 cans cream-style corn -- (14.75-ounce)
3/4 cup milk
2 cups packaged biscuit mix
1 can diced green chile peppers -- (4 ounce) undrained
1 cup shredded Monterrey Jack cheese -- (4 ounces)
Nonstick cooking spray
In a large bowl stir together eggs, corn, and milk. Add biscuit mix, chile peppers, and 1/2 cup of the cheese, stirring until combined.
Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with cooking spray. Spoon corn mixture into the prepared cooker.
Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a wooden toothpick inserted near the center comes out clean. Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle with the remaining 1/2 cup cheese. Let stand, covered, for 30 minutes before serving.
Number of Servings: 8 to 10
Prep: 15 min
Slow Cook: 3 to 3 hours 30 minutes (low)
Stand: 30 minutes
Nutrition per serving: 299 cal (36% fat)., 12 g total fat (5g sat. fat), 120 mg chol., 830 mg sodium, 41 g carb., 2 g dietary fiber, 6 g sugar, 11 g protein.
Chupa Note: I used PepperJack cheese, Healthy Bisquick (low fat, low sodium), and 3/4 cup cheese rather than the full cup (6 T in the mix, 6 T on the top). Next time I'll add some minced green onions and red pepper.
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Oct 2013"
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Per Serving (excluding unknown items): 228 Calories; 11g Fat (43.1%
calories from fat); 9g Protein; 23g Carbohydrate; 1g Dietary Fiber; 109mg
Cholesterol; 571mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
NOTES: Cooker: 3 1/2 to 4 qt
Time: LOW for 3 to 3 1/2 hrs
Recipe By:
Serving Size: 9
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Veggie
4 eggs -- lightly beaten
2 cans cream-style corn -- (14.75-ounce)
3/4 cup milk
2 cups packaged biscuit mix
1 can diced green chile peppers -- (4 ounce) undrained
1 cup shredded Monterrey Jack cheese -- (4 ounces)
Nonstick cooking spray
In a large bowl stir together eggs, corn, and milk. Add biscuit mix, chile peppers, and 1/2 cup of the cheese, stirring until combined.
Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with cooking spray. Spoon corn mixture into the prepared cooker.
Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a wooden toothpick inserted near the center comes out clean. Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle with the remaining 1/2 cup cheese. Let stand, covered, for 30 minutes before serving.
Number of Servings: 8 to 10
Prep: 15 min
Slow Cook: 3 to 3 hours 30 minutes (low)
Stand: 30 minutes
Nutrition per serving: 299 cal (36% fat)., 12 g total fat (5g sat. fat), 120 mg chol., 830 mg sodium, 41 g carb., 2 g dietary fiber, 6 g sugar, 11 g protein.
Chupa Note: I used PepperJack cheese, Healthy Bisquick (low fat, low sodium), and 3/4 cup cheese rather than the full cup (6 T in the mix, 6 T on the top). Next time I'll add some minced green onions and red pepper.
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 228 Calories; 11g Fat (43.1%
calories from fat); 9g Protein; 23g Carbohydrate; 1g Dietary Fiber; 109mg
Cholesterol; 571mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
NOTES: Cooker: 3 1/2 to 4 qt
Time: LOW for 3 to 3 1/2 hrs
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