Recipe - Cheese-Scalloped Corn

One half cup (1 small) green pepper;
chopped (I omitted)
One fourth cup Onion; chopped, (I omitted
will include next time I
have one)
2 tablespoon Margarine or butter
2 tablespoon Allpurpose flour
Three fourths teaspoon Salt; (I decreased to 1/2
tsp.)
One half teaspoon Paprika
One fourth teaspoon Dry mustard
1 ds Pepper
Three fourths cup Mlik
1 cn (16 oz.) whole kernel corn;
drained*
One half cup (about 2 oz.) shredded
cheddar cheese (I used
mozzarella)
1 Egg; beaten
1/3 cup Cracker crumbs; (will add
more next time)
1 tablespoon Margarine or butter; melted

Source: Better Crocker's Microwave Cookbook, 1981

*1 package (10 oz.) frozen whole kernel corn, cooked and drained, can be
substitued for the canned whole kernel corn.

Place green pepper, onion and 2 tablespoons margarine in 11/2quart
casserole. Microwave uncovered on high (100 percent) until onion is tender,
2 to 3 minutes.

Stir in flour, salt, paprika, mustard and pepper. Gradually stir in milk.
Microwave uncovered on high (100 percent), stirring every minute until
mixture is thickened, 2 to 3 minutes.

Stir in corn, cheese and egg. Cover, tightly and microwave on mediumhigh
(70 percent) 5 minutes.

Mix crumbs and 1 tablespoon margarine; sprinkle over corn. Microwave
uncovered until center is almost set, 4 to 6 minutes longer. Let stand 5
minutes.

***Extremely hot when served! Retained heat throughout meal.

Posted to TNT Recipes Digest by fluffduff@juno.com (Hope Blackford) on Feb
03, 1998