Scalloped Corn

1 cup chopped onion (large)
1 cup chopped SWEET green or red pepper
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
2 slightly beaten eggs
2 16 ounce boxes of frozen corn, THAWED
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese

Preheat oven to 325 degrees. Butter or use PAM in a 2-guart rectangular baking dish; set aside.

In a medium saucepan, cook onions and peppers in 4 teaspoons of butter for about 4 or 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Set aside.

In a large bowl, stir the eggs, thawed corn, 1 cup of the bread crumbs, salt and pepper together. Stir in the thickened mixture. Transfer mixture to the prepared baking dish.

In a small saucepan, melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over the corn mixture. Sprinkle casserole with the shredded cheese.

Bake uncovered, in a 325 degree oven for 40-45 minutes or until the center appears just set. Let stand 10 minutes before serving.

Makes 12 servings

VLE-B