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Side Dishes >  Scalloped Corn >

 

Scalloped Corn

• 2 TBS margarine

• 1/4 green onion, chopped

• 2 TBS flour

• 1 tsp. salt

• 1/2 tsp. paprika

• 1/4 tsp. dry mustard

• Dash black pepper

• 3/4 C milk

• 1 can (16 ounces) whole kernel corn, drained

• 1 egg, slightly beaten

• 1/3 C cracker crumbs

• 1 TBS margarine, melted

• Non-stick cooking spray

Preheat oven to 350-degrees F. In a small saucepan, melt two tablespoons margarine. Add chopped green onion, cook and stir until tender. Remove saucepan from heat. Stir in flour and seasonings. Cook over low heat, stirring constantly, until mixture is bubbly. Remove saucepan from heat; gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for about one minute. Stir in kernel corn and beaten egg. Pour mixture into a one-quart casserole dish that has been coated with non-stick cooking spray.

 

In a small bowl, mix cracker crumbs and one tablespoon melted margarine. Sprinkle onto casserole corn mixture. Bake uncovered for about thirty to thirty-five minutes. Serve.

 

Scalloped Corn is featured in the Recipes-on-a-Budget Cookbook.

 

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