Dan Zehr'S Scalloped Corn

• 2 bags frozen corn
• 1 red pepper
• 1 green pepper
• 1 white onion
• 1 pkg sliced baby portabellas
• 1 pint heavy cream
• 1 stick butter
• 3 tablespoons flour
• 2 eggs
• 1 tablespoon kosher salt
• 2 teaspoon fresh ground peppercorns
• 2 cups shredded cheese
• 1/2 cup breadcrumbs

1. Preheat oven to 325 degrees.
2. Heat large skillet over medium flame and melt butter. In a medium size bowl, slice and dice peppers and onion. Add mushrooms. Saute vegetables until tender and translucent. Stir cream into vegetable mixture. With a wooden spoon, stir in flour to desired consistency. Allow to cool. In a large mixing bowl add corn and eggs and mix thoroughly. Add salt and pepper. Combine vegetable roux with corn mixture, add cheese and stir with large wooden spoon. Oil a large casserole pan or medium sized dutch oven. Transfer corn to pan. Lace top with breadcrumbs.
3. Bake uncovered at 325 for 1 hour or until internal temperature reaches 160 degrees. This can be prepared a day ahead, stored (covered) in a refrigerator and then baked the next day.

corn, red pepper, green pepper, white onion, baby portabellas, heavy cream, butter, flour, eggs, kosher salt, fresh ground peppercorns, shredded cheese, breadcrumbs

Taken from www.epicurious.com/recipes/member/views/dan-zehrs-scalloped-corn-51435421 (may not work)