Scalloped Corn 2
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INGREDIENTS 1 small onion, chopped, about 1/4 cup
1/2 small green pepper, chopped
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
Dash of pepper
3/4 cup milk
1 (10-ounce) package frozen whole kernel corn, cooked and drained or 1 (16-ounce)
can whole kernel corn, drained
1 egg, slightly beaten
1/3 cup cracker crumbs
1 tablespoon butter, meltedCook and stir onion and green pepper in 2 tablespoons butter until onion is tender; remove from heat.
Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, 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.
Mix crumbs and 1 tablespoon melted butter; sprinkle over corn. Cook, uncovered in a 350 degree oven until bubbly, 30 to 35 minutes.
Makes 4 servings
VARIATION - Fold 1/2 cup shredded natural Cheddar cheese into the sauce mixture.