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| RECIPE FOR CHEESE SCALLOPED CORN |
Title: Cheese Scalloped Corn
Category: American Microwave -vegetarian
Serves: 4
Ingredients:
| 4.00 | | 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 | | 0.50 | c | Shredded cheddar cheese |
Instructions:
*substitute: 1 pk (10 ounces) frozen whole Kernel corn, cooked and -drained OR 1 cn (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.
Fold in Cheddar cheese.
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; 310 CALORIES PER SERVING.
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