Corn En Casserole Recipe
Summary
Main IngredientVegetable
Ingredients
| 1 1/2 cups ready to eat bran flakes | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Pimiento | 2 Tablespoon, diced | |
| Eggs | 2 , Well beaten | |
| Whole kernel corn | 2 Can (10oz), drained | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Pepper | 1/8 Teaspoon | |
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.
Chef
