Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 can (15-ounce) whole kernel corn
- 1 can (15-ounce) asparagus
- 2 Tbsp. Flour
- 2 Tbsp. Butter
- 1/2 c. Lowfat milk
- 1/2 tsp Celery seed Crushed corn flakes Grated cheese
Direcciones
- Heat butter in saucepan. Add in flour and stir. Drain juice from corn and asparagus to make 1/2 c. liquid. Add in lowfat milk and combine with flour and butter mix. Cook till thickened and smooth. Add in celery seed. Put corn in bottom of 1-1/2 qt casserole, cut up asparagus in 1-1/2 inch pcs and put on top of corn. Pour sauce over corn and asparagus. Crumble corn flakes over top. Grate cheese and cover corn flakes. Bake at 350 for 25-30 min.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 36 | 68% |
| Total Fat 4.1g | 5% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 37mg | 2% |
| Potassium 37mg | 1% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.07g | 1% |
| Protein 1.02g | 2% |
