Easy Scalloped Corn Casserole

• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 2 teaspoons canola oil
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground mustard
• Dash white pepper
• 1 cup fat-free evaporated milk
• 1 package (16 ounces) frozen corn, thawed
• 1/4 cup egg substitute
• 1/3 cup crushed cornflakes
• 2 teaspoons butter, melted

1. In a
2. , saute green pepper and onion in oil until tender. In a small bowl, combine the flour, salt, paprika, mustard and pepper. Stir in milk until smooth. Add mixture to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in corn and egg substitute.
3. Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top.
4. Bake, uncovered, at 350u0b0 for 30 minutes or until a thermometer reads 160u0b0 and center is almost set. Let stand for 10 minutes before serving.

green pepper, onion, canola oil, flour, salt, paprika, ground mustard, white pepper, milk, frozen corn, egg substitute, cornflakes, butter

Taken from www.tasteofhome.com/recipes/easy-scalloped-corn-casserole/ (may not work)