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