Scalloped Corn Casserole

• 1 (16 oz.) can whole kernel corn, drained
• 1/4 c. onion, chopped fine
• 2 Tbsp. margarine
• 2 Tbsp. all-purpose 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 (Ritz)
• 1 Tbsp. margarine, melted
• 1/2 c. grated sharp Cheddar cheese

1. Cook and stir onion in 2 tablespoons margarine in 1-quart saucepan until onion is tender.
2. Remove from heat.
3. Stir in flour, salt, paprika, mustard and pepper.
4. Cook over low heat, stirring constantly until mixture is bubbly.
5. Remove from heat.
6. Gradually stir in milk.
7. Add cheese.
8. Heat to boiling, stirring constantly. Boil and stir 1 minute.
9. Add corn and egg.
10. Pour into ungreased 1-quart casserole dish.
11. Mix crumbs and 1 tablespoon melted margarine.
12. Sprinkle over corn.
13. Bake, uncovered, at 350u0b0 for 30 to 35 minutes or until bubbly.

whole kernel corn, onion, margarine, flour, salt, paprika, dry mustard, pepper, milk, egg, cracker crumbs, margarine, grated sharp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636083 (may not work)