Kilty's Kitchen

Scalloped Corn Categories: salads/vegetables 2 can (16 oz) whole kernel corn 1 small onion; chopped 4 tablespoon margarine or butter 4 tablespoon flour 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon dry mustard 1 1/2 cup milk 2 each eggs; slightly beaten 2/3 cup cracker crumbs 2 tablespoon margarine or butter; melted Cook and stir onion in 4 tablespoons margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into lightly greased 2 quart casserole. Mix crumbs and melted margarine; sprinkle over corn. cook uncovered in 350°F oven until bubbly, 30 - 35 minutes. Contributor: Betty Crocker