Baked Corn in Creamy Cheese Sauce

• (12 ounce) can canned corn niblets, drained (can use two cans)↗1
• butter↗4 tablespoons
• small onion↗1

  finely chopped

• green bell pepper1

  chopped

• flour3 tablesppon
• half-and-half cream↗2 cups
• grated parmesan cheese2 tablespoons

  optional

• shredded cheddar cheese↗1 1⁄4 cups
• eggs↗2

  well beaten

• salt and pepper
• breadcrumbs↗3⁄4 cup

Step-by-step instructions

1. 1

   Set oven to 350 degrees F.

2. 2

   Butter a 2-quart casserole dish.

3. 3

   In a large skillet melt butter over medium heat.

4. 4

   Add in chopped onion and bell peppers; saute until tender (about 3-4 minutes).

5. 5

   Stir in flour and mix/whisk for 1 minute.

6. 6

   Add in half and half cream; cook stirring/whisking constantly until thickened and smooth.

7. 7

   Remove from heat then add in the shredded cheddar cheese and Parmesan cheese (if using) mix until all the cheese has melted.

8. 8

   Whisk in eggs then add in the corn, salt and pepper; mix to combine.

9. 9

   Transfer into prepared dish then top with bread crumbs.

10. 10

    Bake for 40-45 minutes.

11. 11

    Serve immediately.