CHEESE SCALLOPED CORN
By Gena Burris
Whole kernel corn (10oz frozen,
cooked and drained or 16 oz can)
1 small onion, chopped (1/4 cup)
½ green pepper, chopped
2 T butter or margarine
2 T flour
1 tsp salt
½ tsp paprika
¼ tsp dry mustard
Dash pepper
½ cup shredded cheddar cheese
¼ cup milk
1 egg, slightly beaten
1/3 cup cracker crumbs
1 T butter or margarine
Cook and stir onion and green pepper in 2 T butter until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly until bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese and stir until melted. Stir in corm and egg. Pour into greased 1 qt. casserole.
Mix cracker crumbs and 1T butter; sprinkle over corn. Cook uncovered in 350* oven 30 to 35 minutes. MAKES 4 SERVINGS