Scalloped Corn Casserole - cooking recipe

Ingredients
    2 tablespoons butter
    1/4 cup chopped onion
    1/4 cup chopped green bell pepper
    2 tablespoons all-purpose flour
    1 teaspoon salt
    1/2 teaspoon paprika
    1/4 teaspoon dry mustard
    1 pinch ground black pepper
    3/4 cup evaporated milk
    1 (14 ounce) can whole kernel corn
    1 egg, slightly beaten
    1/3 cup cracker crumbs
    1 tablespoon melted butter
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and bell pepper in melted butter until the onions are translucent, 5 to 7 minutes. Stir flour, salt, paprika, and mustard into the onion mixture, reduce heat to low, and continue cooking until the mixture is bubbling, 2 to 3 minutes. Gradually stream evaporated milk into the mixture while stirring; bring to a boil for 1 minute. Add corn and egg; stir. Pour into a casserole dish.
    Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
    Bake until golden brown, 30 to 35 minutes.

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