Scalloped Corn

Name: Scalloped Corn
Ingredients: 4 ears fresh corn, cut, or 10 oz. pkg. frozen whole kernel corn, or 1 lb. can whole kernel corn, drained; 1/4 c. onion, chopped; 1/4 c. green pepper, chopped; 2 Tbsp. butter or margarine; 2 Tbsp. flour; 1 tsp. salt; 1/2 tsp. paprika; 1/4 tsp. dry mustard; dash of pepper; 3/4 c. milk; 1 egg, slightly beaten; 1/3 c. cracker crumbs; 1 Tbsp. butter or margarine, melted

13 ingredients

10 steps

Ingredients

4 ears fresh corn, cut, or 10 oz. pkg. frozen whole kernel corn, or 1 lb. can whole kernel corn, drained
1/4 c. onion, chopped
1/4 c. green pepper, chopped
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
dash of pepper
3/4 c. milk
1 egg, slightly beaten
1/3 c. cracker crumbs
1 Tbsp. butter or margarine, melted

Directions

1

Prepare and cook corn; heat oven to 350°.
2

Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender. Remove from heat; stir in flour and seasonings.
3

Cook over low heat, stirring until mixture is bubbly.
4

Remove from heat. Gradually stir in milk.
5

Heat to boiling, stirring constantly. Boil and stir one minute.
6

Stir in corn and egg.
7

Pour into ungreased 1-quart casserole.
8

Combine cracker crumbs and the 1 tablespoon melted butter.
9

Sprinkle evenly over corn mixture. Bake uncovered 30 to 35 minutes.
10

(For cheese scalloped corn, fold 1/2 cup shredded natural Cheddar cheese into the sauce mixture.) Serves 4.