| 1/2 | cup butter or margarine |
| 1 | small onion, chopped (1/4 cup) |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 4 | cups milk (1 quart) |
| 6 | eggs, slightly beaten |
| 2 | cups shredded Cheddar cheese (8 oz) |
| 2 | bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained |
| 1/2 | cup chopped fresh parsley or 2 tablespoon parsley flakes |
| 3/4 | cup Progresso® plain bread crumbs |
| 3 | tablespoons butter or margarine, melted |
| 1. | Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. |
| 2. | In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. |
| 3. | In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. |
| 4. | Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. |
| Use 3/4 cup flour. |
|
| You can use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen corn. |
|
| For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley. |
Nutrition Information:
260 ( 150); 16g ( 10g, 0g); 120mg; 310mg; 18g ( 1g, 5g); 10g 15%; 4%; 15%; 6% 1 ; 0 ; 0 ; 1 ; 1 1/2 1