Cheese Scalloped Corn Casserole

• 1 (16 oz.) can corn, drained
• 1/4 c. diced onion
• 2 Tbsp. margarine
• 2 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. dry mustard
• 1/2 c. shredded Cheddar cheese
• dash of pepper
• 1/4 c. milk
• 1 egg, slightly beaten
• 1/3 c. cracker crumbs
• 1 Tbsp. margarine, melted

1. Heat oven to 350u0b0.
2. Cook and stir onion in 2 tablespoons margarine until onion is tender.
3. Remove from heat.
4. Stir in flour and seasonings; cook over low heat, stirring until mixture is bubbly.
5. Remove from heat.
6. Gradually stir in milk.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in corn, egg and cheese.
10. Pour into ungreased 1-quart casserole. Combine cracker crumbs and 1 tablespoon melted margarine; sprinkle evenly over corn mixture.
11. Bake, uncovered, 30 to 35 minutes.

corn, onion, margarine, flour, salt, paprika, dry mustard, cheddar cheese, pepper, milk, egg, cracker crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476995 (may not work)