Recipe for Scalloped Corn - Recipes Worldwide

4.00	ea	Corn*
2.00	tb	Margarine or butter
1.00	sm	Onion, chopped
		(about 1/4 cup)
0.50	sm	Green bell pepper, chopped
2.00	tb	All-purpose flour
0.50	ts	Salt
0.50	ts	Paprika
0.25	ts	Dry mustard
		Dash of pepper
0.75	c	Milk
1.00		Egg, slightly beaten
0.33	c	Cracker crumbs
1.00	tb	Margarine or butter,
		Melted

Instructions:
*substitute: 1 pk (10 ounces) frozen whole Kernel corn, cooked and drained 1 can (16 ounces) whole kernel corn Drained.
Prepare and cook corn as directed.
Cut enough kernels from ears to measure 2 cups.
Heat oven to 350 degrees.
Heat 2 tablespoons margarine in 1-quart saucepan over medium heat.
Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until onion is softened; remove from heat.
Stir in flour, salt, paprika, mustard and pepper.
Cook, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in corn and egg.
Pour into ungreased 1-quart casserole.
Mix crumbs and 1 tablespoon melted margarine.
Sprinkle over corn mixture.
Bake uncovered 30 to 35 minutes or until bubbly.
4 SERVINGS; 255 CALORIES PER SERVING.

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