Serves: 8
Total Calories: 328

3 cups corn fresh cut from cob (about 6 ears)
1/2 cup green bell pepper chopped
1/2 cup red bell pepper chopped or pimiento
1/2 cup olives sliced pitted
1/4 cup parsley minced fresh
1/2 cup butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 cups milk
3 eggs
1 cup sharp cheddar cheese shredded (4 oz.)

Preheat oven to 375° F. Heavily grease a 6 1/2 -cup mold. In a large skillet over medium-high heat sauté corn, green pepper, red pepper or pimiento, olives and parsley in butter or margarine. Stir in flour, salt and pepper.

In a large bowl beat milk and eggs. Gradually stir in vegetables. Return mixture to skillet. Over medium heat cook and stir until thickened (do not boil).

Stir in cheese. Pour into mold. Place mold in a larger baking pan fill pan with boiling water to a depth of 1 inch. Bake for 40 minutes or until golden on top and knife inserted in center comes out clean.

Nutritional Facts:

Serves: 8
Total Calories: 328
Calories from Fat: 174

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