You are here

Pepper Corn Casserole

foodlover's picture
Ingredients
  Green pepper 1 Small
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Canned whole kernel corn 32 Ounce, well-drained (2 Cans, 16 Ounce Each)
  Herb seasoned stuffing croutons 1 Cup (16 tbs) (Packaged)
  Eggs 2
Directions

About 1 hour and 20 minutes before serving: Preheat oven to 350°F.
Slice two rings of green pepper; reserve; finely chop remaining pepper.
In large skillet, saute chopped green pepper and onions in butter 5 minutes or until soft.
Add flour, salt and mustard and cook, stirring, until blended.
Gradually stir in milk; cook over medium heat, stirring, until thickened and smooth.
Remove from heat; stir in corn and croutons.
Beat eggs slightly; stir in.
Pour into greased 2-quart casserole.
Arrange reserved green-pepper rings on top.
Bake 55 minutes or until top is golden.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Beating
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

Rate It

Your rating: None
4.346875
Average: 4.3 (16 votes)