Scalloped Corn Casserole - cooking recipe

Ingredients

1 (10 ounce) package frozen whole kernel corn, cooked and drained
2 tablespoons margarine
1/4 cup onion, chopped
1/4 cup green pepper, chopped fine
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
pepper
3/4 cup milk
1 large egg, slightly beaten
1/3 cup fine cracker crumb
1 tablespoon margarine, softened

Preparation

Heat oven to 350 degrees F.
Melt 2 Tbls margarine in 1 quart saucepan over medium heat.
Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender.
Remove from heat.
Stir in flour, salt, paprika, mustard and pepper.
Cook, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in corn and egg.
Pour into ungreased 1 quart cassreole dish.
Mix cracker crumbs and 1 Tbls melted margarine.
Sprinkle over corn mixture.
Bake uncovered 30- 35 minutes or until bubbly.