Corn, Broccoli And Red Pepper Casserole

• 2 (16 oz.) pkg. frozen whole kernel corn, broccoli and red pepper mix
• 1/4 c. margarine
• 1/2 c. finely chopped onion
• 1/4 c. flour
• 1/2 tsp. pepper
• 1/2 tsp. dry mustard
• 3/4 c. milk
• 1/2 c. white cooking wine
• 2 eggs, slightly beaten
• 4 oz. (1 c.) shredded Cheddar cheese
• 1/4 c. sliced almonds

1. Preheat oven to 350u0b0.
2. Grease or spray 12 x 8-inch baking dish (2-quart).
3. Rinse vegetables with warm water.
4. Set aside.
5. In large saucepan, melt margarine.
6. Saute onion until tender.
7. Blend in flour, pepper and mustard.
8. Stir until smooth.
9. Gradually add milk and cooking wine; heat until thickened and bubbly, stirring constantly.
10. Remove pan from heat.
11. Gently stir in eggs, cheese and vegetables.
12. Pour into baking dish; sprinkle with almonds. Bake at 350u0b0 for 25 to 30 minutes.
13. Makes 10 to 12 servings.

kernel corn, margarine, onion, flour, pepper, dry mustard, milk, white cooking wine, eggs, cheddar cheese, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253127 (may not work)