Scalloped Corn
Serves:
Ingredients:
4
ea
Corn*
1
tb
Margarine or butter,
1/3
c
Cracker crumbs
1
Egg, slightly beaten
3/4
c
Milk
Dash of pepper
1/4
ts
Dry mustard
1/2
ts
Paprika
1/2
ts
Salt
2
tb
All-purpose flour
1/2
sm
Green bell pepper, chopped
(about 1/4 cup)
1
sm
Onion, chopped
2
tb
Margarine or butter
Melted
Method:
*substitute: 1 pk (10 ounces) frozen whole Kernel corn, cooked and drained 1 can (16 ounces) whole kernel corn Drained.
Prepare and cook corn as directed.
Cut enough kernels from ears to measure 2 cups.
Heat oven to 350 degrees.
Heat 2 tablespoons margarine in 1-quart saucepan over medium heat.
Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until onion is softened; remove from heat.
Stir in flour, salt, paprika, mustard and pepper.
Cook, 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 margarine.
Sprinkle over corn mixture.
Bake uncovered 30 to 35 minutes or until bubbly.
4 SERVINGS; 255 CALORIES PER SERVING.