- 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
- 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.
04/15/2018
recipepes.com
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