Cheese Scalloped Corn
|Chopped green pepper||1⁄2 Cup (8 tbs) (1 small)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Canned whole kernel corn||16 Ounce, drained (1 can)|
|Shredded cheddar cheese||2 Ounce (1/2 cup)|
|Egg||1 , beaten|
|Cracker crumbs||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1 Tablespoon, melted|
1. Place green pepper, onion and 2 tablespoons margarine in 1 1/2-quart casserole. Microwave uncovered on high (100%) until onion is tender, 2 to 3 minutes.
2. Stir in flour, salt, paprika, mustard and pepper. Gradually stir in milk. Microwave uncovered on high (100%), stirring every minute until mixture is thickened, 2 to 3 minutes.
3. Stir in corn, cheese and egg. Cover tightly and microwave on medium-high (70%) 5 minutes.
4. Mix crumbs and 1 tablespoon margarine; sprinkle over corn. Microwave uncovered until center is almost set, 4 to 6 minutes longer. Let stand 5 minutes.