Scalloped Corn

Ingredients

• 3 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon dry mustard
• Pinch of cayenne
• 3 tablespoons margarine
• 1 small green or red bell pepper, diced
• 1/2 small onion, diced
• 1 cup milk
• 1 (16 oz.) can whole kernel corn, drained
• 1 (16 oz.) can cream style corn
• 2 eggs, beaten
• 1 1/2 cups grated Cheddar cheese, divided
• 1 cup buttered bread crumbs

Directions

Grease a 2 1/2 quart casserole or baking dish. Combine flour, salt, paprika, mustard, and cayenne together; set aside. Melt margarine in a saucepan or large skillet. Saute the onion and bell pepper until soft. Stir in the flour mixture and continue stirring for 1 minute. Gradually stir in the milk and stir until thickened. Stir in corn, eggs and 1/2 cup of the cheese. Spoon into prepared casserole. (Can be prepared ahead up to here and refrigerated. Add 10 minutes to cooking time.) Top with remaining cheese and buttered bread crumbs. Bake at 375 degrees for 40 minutes, or until set and top is brown.

Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
ebowers@matnet.com
Scalloped Corn