SCALLOPED CORN

1 small onion, chopped (about 1/4 cup)
1/2 small green pepper, chopped
2 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
dash of pepper
1/4 cup milk
1 package (10 ounces) frozen whole kernel corn, cooked and drained, or 1 can (16 ounces) whole kernel corn, drained
1 egg slightly beaten
1/3 cup cracker crumbs
1 tablespoon margarine or butter, melted

Cook and stir onion and green pepper in 2 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 ungreased 1 quart casserole.
Mix crumbs and 1 tablespoon melted margarine; sprinkle over corn. Cook uncovered
in 350 degree oven until bubbly,30 to 35 minutes.

4 servings.

Microwave Directions: place onion, green pepper and 2 tablespoons margarine in 1 quart microwavable casserole. Microwave uncovered on high (100%) until onion is
tender. 2 to 3 minutes. Stir in flour. salt, paprika, mustard and pepper. Stir in milk gradually. Microwave uncovered on high (100%), stirring every minute, until mixture is thickened, 2 to 3 minutes. Stir in corn and egg. Cover tightly and microwave on medium-high (70%) 8 minutes. Mix crumbs and 1 tablespoon melted margarine; sprinkle over corn. Microwave uncovered until center is almost set, 4 to 8 minutes longer. Let stand covered 5 minutes.

Variation
Cheese Scalloped Com: Fold 1/2 cup shredded natural Cheddar cheese into the sauce mixture.