Directions:
- In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimientos and 1 cup crumbs. Pour into a greased 1-1/2-qt. casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 448.67 Kcal (1878 kJ) | ||
| Calories from fat | 154.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.12g | 26% | |
|---|---|---|---|
| Cholesterol | 108.9mg | 36% | |
| Sodium | 819.71mg | 34% | |
| Potassium | 354.74mg | 8% | |
| Total Carbs | 61.76g | 21% | |
| Sugars | 18.21g | 73% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 11.72g | 23% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 10% | |
| Calcium | 112.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 171.51 Kcal (718 kJ) | ||
| Calories from fat | 58.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 26% | |
|---|---|---|---|
| Cholesterol | 41.63mg | 36% | |
| Sodium | 313.34mg | 34% | |
| Potassium | 135.6mg | 8% | |
| Total Carbs | 23.61g | 21% | |
| Sugars | 6.96g | 73% | |
| Dietary Fiber | 1.66g | 17% | |
| Protein | 4.48g | 23% | |
| Vitamin C | 6.8mg | 30% | |
| Iron | 0.7mg | 10% | |
| Calcium | 43mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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