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Tuesday, October 26, 2010

Gluten and Corn Casserole

1 cup diced gluten
1/4 cup grated cheese
1/4 cup chopped onions
1 1/2 cups cooked corn (may use canned whole kernel corn)
2 cups medium white sauce
1/4 cup chopped green pepper
1 cup sliced mushrooms, (optional)
2 egg yolks, beaten
1 teaspoon salt

Saute onions and pepper in 1 tablespoon oil till tender. Add the gluten, then the corn and mushrooms. Cook for 5 minutes. Remove from fire. Blend together the sauce, egg yolks, and salt. Add the cooked gluten mixture. Pour in to greased baking dish. Sprinkle with grated cheese and paprika. Bake at 350°F. for 1/2 hour.

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