Lauren K makes over Cresson resident Stephanie Rossman’s Grandma’s Corn Casserole recipe!

Grandma’s Corn Casserole, Made-Over by Lauren K

Serves 8

Ingredients

2 ½ cups brown rice, uncooked

1 ½ cups chicken broth, 99% fat free and low sodium

1 ¼ cup water

1 pinch of saffron

½ cup red or green bell pepper, finely chopped

½ teaspoon dried parsley or cilantro

1 ½ cups fresh corn

1 can 99% fat free cream of mushroom

1 cup cheddar cheese

Directions

Bring the chicken broth, water and saffron to a boil. Stir in the brown rice. Simmer for 5 minutes covered. Remove from heat and let stand for 5 additional minutes. Stir together the cooked rice, peppers, parsley/cilantro, corn and cream of mushroom soup in a 13×9 greased casserole dish. Top with cheddar cheese and bake at 350 for 20 minutes.

Nutritional Information

Calories: 200

Total Fat: 6.8g

Saturated Fat: 3.2g

Cholesterol: 16.5mg

Sodium: 379.7mg

Carbohydrates: 30.2g

Dietary Fiber: 2.4g

Sugar: 1.3g

Protein: 7.2g

Curious to see how Lauren K’s madeover recipe stacks up to the original? Take a look:

Grandma’s Corn Casserole, Stephanie Rossman of Cresson

Serves 8

Ingredients

10 ounce bag of Vigo yellow rice, cooked

1 can of Southwestern corn

1 can cream of mushroom soup

1 cup cheddar cheese

Directions

Cook the rice according to package directions. Mix together the cooked rice, corn and cream of mushroom soup. Place in a greased casserole dish and top with cheese. Bake at 350 for 20 minutes.

Nutritional Information

Calories: 235

Total Fat: 7.2g

Saturated Fat: 3.5g

Cholesterol: 14.9mg

Sodium: 886.9mg

Carbohydrates: 34.6g

Dietary Fiber: 1.4g

Sugar: 2.2 g

Protein: 8.4g

Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.

A special thanks to Smithmyer’s Superette for the ingredients for today’s dish.