Scalloped Corn

13 ingredients
8 steps

Ingredients

  • 4 ears fresh corn or 2 c. frozen
  • 1/2 small green pepper, chopped
  • 2 Tbsp. flour
  • 1 tsp. salt (can be omitted)
  • 1/4 tsp. dry mustard
  • 1/4 c. milk
  • 1/3 c. cracker crumbs
  • 1 small onion, chopped
  • 2 Tbsp. butter or margarine
  • 1/2 tsp. paprika
  • dash of pepper
  • 1 egg, slightly beaten
  • 1 Tbsp. butter or margarine

Directions

  1. 1
    Prepare and cook corn.
  2. 2
    Cook and stir onion and green pepper until tender.
  3. 3
    Remove from heat; stir in flour, salt, paprika, dry mustard and pepper.
  4. 4
    Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat; stir in milk gradually. Heat to boiling, stirring constantly.
  5. 5
    Boil for 1 minute; stir in corn and egg.
  6. 6
    Pour into ungreased 1-quart casserole.
  7. 7
    Mix crumbs and 1 tablespoon of butter; sprinkle over corn.
  8. 8
    Cook, uncovered, at 350° until bubbly, approximately 30 to 35 minutes.

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