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.

Nutritional Information Per Serving:

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

Diabetic Exchanges

1 Starch, 2 Vegetable, 1 Fat

Source: The Best Diabetes Cookbook