Scalloped Corn

Ingredients:

10 oz. Pkg. Frozen whole kernel corn, cooked and drained (or 1 lb can whole kernel corn, drained)
¼ C Chopped onion
¼ C Chopped green pepper
2 T Butter
2 T Flour
1 tsp. Salt
½ tsp. Paprika
¼ tsp. Dry mustard
Dash pepper
¾ C Milk
1 Egg, slightly beaten
1/3 C Cracker (or Corn Flake) Crumbs
1 T butter, melted

Directions:

Heat oven to 350 degrees. Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole dish.

Combine cracker crumbs and the 1 tablespoon melted butter; sprinkle evenly over corn mixture. Bake uncovered 30 to 35 minutes.

4 Servings

Note: 3 recipes nicely fills a 9x13 inch casserole dish.

* From an old Betty Crocker recipe