Corn Casserole - cooking recipe

Ingredients

2 cans Shoepeg corn, drained
2 Tbsp. flour
1/3 c. margarine or butter
3/4 c. half and half

Preparation

Melt butter, stir in flour until smooth.
Add half and half and simmer until thickened.
Pour drained corn in baking dish. Pour sauce over corn.
Bake at 325\u00b0 for 15 minutes.