Scalloped Corn

• 1 (16 oz.) can or 1 lb. whole corn, 10 oz. frozen corn or 4 ears corn
• 1/4 c. chopped onion
• 1/4 c. green pepper, chopped
• 1 scant tsp. salt
• 2 Tbsp. butter or margarine
• dash of pepper
• 1/4 tsp. dry mustard
• 3/4 c. milk
• 1 egg, slightly beaten
• 1/3 c. cracker crumbs
• 1/2 tsp. paprika
• 2 Tbsp. flour
• 1 Tbsp. butter or melted margarine

1. Cook and stir onion and pepper in 2 tablespoons butter until tender.
2. Remove from heat.
3. Stir flour and seasonings.
4. Cook over low heat until bubbly.
5. Remove from heat.
6. Gradually stir in milk and egg.
7. Pour into greased 1-quart casserole.
8. Combine cracker crumbs and 1 tablespoon butter.
9. Sprinkle evenly over corn mixture.
10. Bake, uncovered, 30 to 35 minutes at 350u0b0.
11. Yields 4 to 6 servings.

whole corn, onion, green pepper, salt, butter, pepper, dry mustard, milk, egg, cracker crumbs, paprika, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601587 (may not work)