Scalloped Corn Casserole

• (10 ounce) package frozen whole kernel corn, cooked and drained↗1 1
• margarine↗2 tablespoons
• onion, chopped↗1⁄4 cup
• green pepper, chopped fine↗1⁄4 cup
• flour↗2 tablespoons
• salt↗1⁄2 teaspoon
• paprika↗1⁄2 teaspoon
• dry mustard1⁄4 teaspoon
• pepper↗
• milk↗3⁄4 cup
• large egg, slightly beaten↗1
• fine cracker crumb↗1⁄3 cup
• margarine, softened↗1 tablespoon

Step-by-step instructions

1. 1

   Heat oven to 350 degrees F.

2. 2

   Melt 2 Tbls margarine in 1 quart saucepan over medium heat.

3. 3

   Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender.

4. 4

   Remove from heat.

5. 5

   Stir in flour, salt, paprika, mustard and pepper.

6. 6

   Cook, stirring constantly, until mixture is bubbly; remove from heat.

7. 7

   Gradually stir in milk.

8. 8

   Heat to boiling, stirring constantly.

9. 9

   Boil and stir 1 minute.

10. 10

    Stir in corn and egg.

11. 11

    Pour into ungreased 1 quart cassreole dish.

12. 12

    Mix cracker crumbs and 1 Tbls melted margarine.

13. 13

    Sprinkle over corn mixture.

14. 14

    Bake uncovered 30- 35 minutes or until bubbly.