Heat oven to 350ºF. Coat a shallow 11⁄2-qt baking dish with nonstick spray.
Melt butter in a medium skillet on medium-high heat. Add leeks; sauté 3 minutes, or until soft.
In a large bowl, whisk eggs, cream, cornstarch, sugar, vanilla, salt, nutmeg and red pepper until blended. Stir in leeks, whole and cream-style corn. Pour into prepared baking dish. Sprinkle with shredded cheese.
Bake, uncovered, 45 minutes, or until top is golden and a knife inserted in center comes out clean. Let stand 10 minutes before serving.
Planning Tip: Can be baked up to 1 day ahead. Cool, cover and refrigerate. Bring to room temperature before reheating in microwave or a 350°F oven.
Calories 231 Fat 13g Saturated fat 7g Cholesterol 138mg
Sodium 454mg Carbohydrate 25g Fiber 2g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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