Title: Cheese-Scalloped Corn
Categories: None
Yield: 1 Servings

1/2 c (1 small) green pepper;
-chopped (I omitted)
1/4 c Onion; chopped, (I omitted -
-will include next time I
-have one)
2 tb Margarine or butter
2 tb All-purpose flour
3/4 ts Salt; (I decreased to 1/2
-tsp.)
1/2 ts Paprika
1/4 ts Dry mustard
1 ds Pepper
3/4 c Mlik
1 cn (16 oz.) whole kernel corn;
-drained*
1/2 c (about 2 oz.) shredded
-cheddar cheese (I used
-mozzarella)
1 Egg; beaten
1/3 c Cracker crumbs; (will add
-more next time)
1 tb Margarine or butter; melted

Source: Better Crocker's Microwave Cookbook, 1981

*1 package (10 oz.) frozen whole kernel corn, cooked and drained, can be
substitued for the canned whole kernel corn.

Place green pepper, onion and 2 tablespoons margarine in 1-1/2-quart
casserole. Microwave uncovered on high (100 percent) until onion is tender,
2 to 3 minutes.

Stir in flour, salt, paprika, mustard and pepper. Gradually stir in milk.
Microwave uncovered on high (100 percent), stirring every minute until
mixture is thickened, 2 to 3 minutes.

Stir in corn, cheese and egg. Cover, tightly and microwave on medium-high
(70 percent) 5 minutes.

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.

***Extremely hot when served! Retained heat throughout meal.

Posted to TNT Recipes Digest by fluffduff@juno.com (Hope Blackford) on Feb
03, 1998