Sharp cheddar cheese and frozen mixed vegetables add color and flavor to this traditional puddinglike side-dish casserole.
What You Need
Original recipe yields 9 servings
1-1/2 cups boiling water
1 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1 cup fat-free milk
4 egg s, separated
1 clove garlic, crushed
1/4 tsp. ground black pepper
2 tsp. CALUMET Baking Powder
1 cup KRAFT 2% Milk Cheddar Cheese
1 pkg. (10 oz.) frozen mixed vegetables, thawed, well drained
1/4 cup chopped red or green bell pepper
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Let's Make It
Add boiling water to cereal in large bowl; stir until thickened. Let stand 5 minutes. Gradually add milk, stirring until well blended. Add 2 of the egg yolks, garlic and pepper; mix well. (Save remaining 2 egg yolks for another use.) Stir in baking powder. Add cheese, mixed vegetables and bell pepper; mix well. Set aside.
Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form; gently stir into cereal mixture. Pour into greased 2-quart casserole.
Bake at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 9 (2/3-cup) servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.