Wednesday, June 22, 2011

Whole Grain Wednesdays- Corn Macaroni Casserole

What is your favorite part of summer?  I love the warmer temperatures that let us be more active outside, but I probably look forward to the fresh fruits and vegetables most of all!  Right now we are getting some nice lettuce and spinach from our garden which I love.  It is delightful to just go out and pick a handful of greens to throw on my sandwich :)      

Fresh corn is one of the fresh vegetables I really enjoy, but it is not quite time for that around here yet.  So, I made this casserole with frozen corn (but you can substitute fresh corn once it is in season).  Corn is an excellent vegetable to stir into casseroles or other dishes since it is an exceptional source of antioxidants.  One cup of corn contributes about 2,000 mcg lutein which is an antioxidant thought to help prevent age-related vision problems.

Tip: I have found whole wheat macaroni at SuperTarget or King Soopers.

Corn Macaroni Casserole
1, 16 ounce can creamed corn (low sodium if possible)
2 cups fresh or frozen (thawed) corn
1 1/2 cups whole wheat macaroni
1 1/2 cups skim milk
1 1/2  cups lowfat shredded cheddar cheese, divided
1 Tablespoon butter or margarine

In a 2-3 quart casserole dish, combine the creamed corn, corn, macaroni, milk and 1 cup of the cheese.  Cover and let stand for 1 hour in the refrigerator.  Dot with butter.  Bake at 350 degrees for about 1 hour or until bubbly.  Sprinkle with the remaining 1/2 cup cheese during the last 5 minutes of cooking.

Crediting information:  Makes 12 servings.  Each serving creditable for 1 bread/bread alternate and 1/4 cup of the fruit or vegetable requirement at lunch or supper for 3-5 year old children.

Looking for more recipes featuring in-season vegetables?  Check out Veggies Rule!

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