Sides, Vegetarian

Scalloped Corn


  • 1 16-ounce can whole kernel corn, drained
  • 1 small onion,chopped (about 1/4 c up)
  • 1/2 small green pepper, chopped
  • 2 tablespoons butter or margaarine
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon paparika
  • 1/4 teaspoon dry mustard
  • Dash of pepper
  • 1/4 cup milk
  • 1 egg, slightly beaten
  • 1/3 cup cracker crumbs
  • 1 tablespoon margarine or butter, melted


Prepare and cook corn; cut enough kernels from corn to measure 2 cups. Cook and stir onion and green pepper in tablespoons butter or margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. 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 or butter; sprinkle over corn. Cook uncovered in 350 degrees oven, until bubbly, 30 to 35 minutes.


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