Corn Casserole

• 3 tablespoons butter
• 34 cup green sweet pepper, chopped
• 1 garlic clove, minced
• 14 cup all-purpose flour
• 1 teaspoon sugar
• 34 teaspoon dried basil, crushed
• 34 teaspoon dried oregano, crushed
• 23 cup milk
• 1 cup shredded cheddar cheese (4 ounces)
• 1 (10 ounce) package frozen whole kernel corn (2 cups)
• 8 ounces frozen whole pearl onions
• 1 (14 1/2 ounce) can tomatoes, undrained and, cut up

1. 1.
2. Preheat the oven to 325.
3. 2.
4. In a large skillet or saucepan, melt the margarine or butter.
5. Add the green sweet pepper and garlic, cook and stir about 3 minutes or until the green sweet pepper is tender.
6. Stir in the flour, sugar, basil, oregano, 3/4 teaspoon pepper and 1/2 teaspoon salt.
7. Add the milk.
8. Cook and stir over medium heat until the mixture is thickened and bubbly.
9. 3.
10. Add 1/2 cup of the cheddar cheese and the corn to the skillet or saucepan.
11. Continue to cook and stir until the cheddar cheese is melted.
12. Stir in the onions and tomatoes.
13. 4.
14. Pour the corn mixture into a 2-quart rectangular baking dish.
15. Bake, uncovered, in the 325 oven about 25 minutes or until the casserole is heated through.
16. Sprinkle the remaining cheddar cheese over the casserole and bake for 5 minutes more.

butter, green sweet pepper, garlic, flour, sugar, basil, oregano, milk, cheddar cheese, kernel corn, pearl onions, tomatoes

Taken from www.food.com/recipe/corn-casserole-416061 (may not work)