Pepper Corn Casserole
|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)|
|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)|
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.