Scalloped Corn

Scalloped Corn

Metric Ingredient Imperial 500 ml corn kernels 2 cup 30 ml butter 2 tbsp 50 ml onion, chopped 1/4 cup 50 ml green pepper, chopped 1/4 cup 30 ml all purpose flour 2 tbsp 2 ml salt 1/2 tsp 2 ml paprika 1/2 tsp 1 ml dry ground mustard 1/4 tsp - dash pepper - 175 ml milk 3/4 cup 1 large egg, slightly beaten 1 75 ml fine dry cracker crumbs 1/3 cup 15 ml butter 1 tbsp

Melt 2 tablespoons (30 ml) butter in saucepan over medium heat. Cook onion and pepper about 2 minutes stirring occasionally until onion is tender. 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 casserole dish. Mix cracker crumbs and 1 tablespoon (15 ml) melted butter. Sprinkle over corn mixture. Bake uncovered in preheated 350 F (180 C) oven for 30 to 35 minutes or until bubbly. Serves 4

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