Scalloped Corn Casserole

• 1 (10 ounce) package frozen whole kernel corn, cooked and drained
• 2 tablespoons margarine
• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped fine
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon dry mustard
• pepper
• 3/4 cup milk
• 1 large egg, slightly beaten
• 1/3 cup fine cracker crumb
• 1 tablespoon margarine, softened

1. Heat oven to 350 degrees F.
2. Melt 2 Tbls margarine in 1 quart saucepan over medium heat.
3. Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender.
4. Remove from heat.
5. Stir in flour, salt, paprika, mustard and pepper.
6. Cook, stirring constantly, until mixture is bubbly; remove from heat.
7. Gradually stir in milk.
8. Heat to boiling, stirring constantly.
9. Boil and stir 1 minute.
10. Stir in corn and egg.
11. Pour into ungreased 1 quart cassreole dish.
12. Mix cracker crumbs and 1 Tbls melted margarine.
13. Sprinkle over corn mixture.
14. Bake uncovered 30- 35 minutes or until bubbly.

kernel corn, margarine, onion, green pepper, flour, salt, paprika, mustard, pepper, milk, egg, fine cracker crumb, margarine

Taken from www.food.com/recipe/scalloped-corn-casserole-44370 (may not work)