Basil Scalloped Corn

• 1 tbsp butter
• 1/2 cup chopped onion (1 medium)
• 2 tbsp all purpose flour
• 1 tsp dried basil
• 1/2 tsp seasoned salt
• 2 eggs, beaten
• 1 can (14.75 ounces approximately) cream style corn
• 2 can (11 ounces each approximately) Mexicorn whole kernel corn with red and green peppers, undrained

1. Heat oven to 350F.
2. Spray 1 1/2 quart casserole dish with cooking spray.
3. In a 10 inch non stick skillet, melt butter over medium to medium high heat.
4. Add onion; cook 2 to 4 minutes, stirring occasionally, until crisp tender.
5. Stir in remaining ingredients until well blended.
6. Pour into casserole.
7. Bake uncovered 45 to 55 minutes or until set and knife inserted 1 inch from edge comes out clean.
8. *You can substitute 2 cups frozen whole kernel corn and 1/2 cup chopped red bell pepper for the Mexicorn.
9. Cook the bell pepper with the onion and then continue as directed.
10. *

butter, onion, flour, basil, salt, eggs, cream style corn, green peppers

Taken from cookpad.com/us/recipes/336916-basil-scalloped-corn (may not work)