Corn En Casserole Recipe
Summary
Main IngredientVegetable
Ingredients
1 1/2 cups ready to eat bran flakes
1/4 cup chopped green pepper
1/4 cup finely chopped onion
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1 1/4 cups milk
2 tablespoons diced pimiento
2 eggs, well beaten
2 cans whole kernel corn, drained
1 tablespoon butter or margarine, melted
1/8 teaspoon pepper
Directions
Crush 2/3 cup of the cereal; set aside.
Cook green pepper and onion in 2 tablespoons hot butter in a saucepan about 5 minutes.
Blend in a mixture of flour, sugar, salt, pepper, paprika, and dry mustard.
Heat until bubbly.
Stir in the milk and bring to boiling; cook 1 to 2 minutes.
Mix in pimiento.
Stir a small amount of hot sauce into beaten eggs.
Immediately blend into sauce.
Stir in crushed cereal and corn until blended.
Turn into a greased l 1/2 quart casserole.
Toss the melted butter lightly with remaining 3/4 cup cereal.
Sprinkle evenly over corn mixture.
Bake at 375°F about 25 minutes.
Cook green pepper and onion in 2 tablespoons hot butter in a saucepan about 5 minutes.
Blend in a mixture of flour, sugar, salt, pepper, paprika, and dry mustard.
Heat until bubbly.
Stir in the milk and bring to boiling; cook 1 to 2 minutes.
Mix in pimiento.
Stir a small amount of hot sauce into beaten eggs.
Immediately blend into sauce.
Stir in crushed cereal and corn until blended.
Turn into a greased l 1/2 quart casserole.
Toss the melted butter lightly with remaining 3/4 cup cereal.
Sprinkle evenly over corn mixture.
Bake at 375°F about 25 minutes.
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