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Instructions |
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Heat oven to 350. Cook and stir onion and green pepper in 2 T butter until onion is tender. Remove from heat.
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Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat.
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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 dish.
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Combine cracker crumbs and the 1 T melted butter; sprinkle evenly over corn mixture. Bake uncovered 30-35 minutes.
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Suggestions |
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Cheese Scalloped Corn- Fold 1/2 cup shredded cheddar into the sauce mixture.
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Originally Submitted
3/1/2010
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