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Corn Casserole Medley
Source: dLife

A variety of vegetables baked together for one delicious dish.

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 73.5
Total Carbs 12.7 g
Dietary Fiber 1.4 g
Sugars 2.8 g
Total Fat 1.3 g
Saturated Fat 0.2 g
Unsaturated Fat 0.0 g
Potassium 80.6 mg
Protein 2.8 g
Sodium 284.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  chopped green bell peppers
1 each  medium garlic cloves
2 tsp  margarine
1 tbsp  white all purpose flour
0.6667 cup  fat free milk
0 3/4 tsp  salt
0.125 tsp  black pepper
0.125 tsp  dried basil
0.125 tsp  oregano leaves
16 oz  Tomatoes, whole, peeled, unsalted, canned
2 cup  frozen white pearl onions
1 1/2 cup  frozen sweet corn kernels
1 each  cooking spray
  1. Begin by heating a large saucepan and sauté the green pepper and garlic in the margarine until the pepper is tender. Stirring until smooth, add the flour and then continue to cook for 1 minute, stirring constantly.
  2. Cooking over medium heat, gradually add the milk and seasonings to the saucepan. Stirring constantly, cook until the mixture is thickened and bubbly. Stir in the onions, tomatoes, and corn, and remove from the heat.
  3. Preheat your oven to 350 degrees F and spoon the mixture into a 2-quart casserole dish coated with cooking spray.
  4. Bake for 50 minutes.

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