Potato Corn Pudding

Ingredients:

1 Tbsp. margarine

2 green, sliced with tops onion

1/2 tsp. salt

1/4 tsp. pepper

2 beaten egg(s)

2 cups frozen has brown potato(es)

1 (8.75 oz.) can whole kernel corn

1/2 tsp. thyme

1 1/4 cups milk

paprika seasoning

Directions:

Preheat oven 375 degrees. Melt margarine in skillet. Add potatoes and onions; cook and stir 5 minutes. Mix in drained corn, salt, thyme, pepper and milk. Remove from heat; mix in eggs to blend thoroughly. Pour into greased 9 inch pie plate. Dust with paprika; bake 15 to 18 minutes until set. Cut into wedges to serve.

Yield: 6 wedges
Serving Size: One wedge is 1/4 cup vegetable for 3 - 5 year old at lunch/supper.
Credit: Celebrate 5 A Day